Total: ~20 min

Servings: 4

Ingredients

Chicken & Sandwich

• 2 boneless, skinless chicken breasts, halved horizontally into thin cutlets
• 1 tbsp olive oil
• 6 slices thick-cut bacon
• 1 medium yellow onion, sliced
• 2 medium poblano peppers, sliced into strips
• 4 slices sourdough bread
• 2 tbsp garlic butter (or softened butter + garlic powder)
• Optional: 4 slices pepper-jack or provolone cheese

Dry Rub

• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp brown sugar
• ¼ tsp ground cumin
• ¼ tsp chili powder

Creamy Sauce

• ½ cup mayonnaise
• 1 tbsp hot sauce (Cholula or Frank’s)
• 1 tsp apple cider vinegar
• 1 tsp honey
• ½ tsp each: salt, pepper, and garlic seasoning blend

Directions

1. Prep chicken: Pat cutlets dry. Mix dry rub ingredients. Drizzle cutlets with olive oil and coat with rub. Let rest 10–15 minutes.
2. Cook bacon: Preheat griddle to medium-high. Cook bacon 6–8 minutes, flipping once, until crispy. Move to a cooler zone.
3. Char vegetables: Cook onion and poblano strips in bacon fat for 5–7 minutes until softened and charred. Season lightly.
4. Cook chicken: Cook cutlets 3–4 minutes per side until golden and internal temp reaches 165°F. Add cheese in the final 30 seconds if using.
5. Toast bread: Spread garlic butter on sourdough and toast butter-side down 1–2 minutes until golden.
6. Make sauce: Whisk all sauce ingredients until smooth. Adjust to taste.
7. Assemble: Spread sauce on bottom slice of bread. Layer chicken, veggies, bacon, more sauce, then top slice. Slice and serve.