Ingredients
2tbspvegetable oil
2chicken breast,halves, skinless boneless
8ozbacon,(1 package)
4French bread,thick slices
¼cupbutter
2tbspmayonnaise
1cupcheddar cheese,shredded
1large tomato,sliced
½cupalfalfa sprouts
Preparation
Preheat the sandwich press according to the manufacturers’ instructions.
Heat the oil in a skillet over medium heat. Add the chicken, then cook, turning halfway through, for about 10 minutes until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F. Transfer to a plate.
Place the bacon in a separate skillet and cook over medium-high heat, turning occasionally, for about 10 minutes until evenly browned. Drain bacon slices on paper towels.
Spread 1 tablespoon of butter over the outside of each slice of bread.
Spread the mayonnaise over 2 bread slices, then assemble the chicken, bacon, Cheddar cheese, tomato, and sprouts on top. Cover with the remaining 2 slices, buttered side-up.
Place sandwiches into the sandwich press, then cook for 5 to 8 minutes until cheese is melted and bread is toasted.
Serve and enjoy!
