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Spicy Grilled Chicken Club with Honey-Sriracha Mayonnaise

I use nostalgic foods from my childhood typically the same way in which I remember them, never straying away from the initial recipe or idea. Roasts are made in the crock pot with carrots and potatoes like my Mom used to make. M&M’s are thrown in a hot bowl of popcorn for movie nights just like I used to have with childhood friends. On a snowy, Iowa night, Kraft Singles are melted in a grilled cheese sandwich {paired with a bowl of hot soup of course}.

When I was brainstorming what else I could make with Kraft Singles besides the usual grilled cheese, this scrumptious Spicy Grilled Chicken Club sandwich recipe popped into my mind. Hands down, this is the best sandwich I have ever made. With all recipes I make, I like them to be easily adaptable to everyone’s tastes and ages by adding or removing certain ingredients. {Never making a whole separate meal!} Your three year old probably won’t like the fried jalapenos, but for me, they are a must-have! {All ages and tastes like the Kraft Singles though, right!?}

Spicy Grilled Chicken Club with Honey-Sriracha Mayonnaise

4 grilled chicken breasts
4 whole-wheat buns
4 Kraft Singles
4 pieces of bacon
1 cup fresh spinach
1 avocado, sliced
For the fried jalapeños: 2 jalapeños, 1/4 cup cornmeal, 1 egg.
For the honey-sriracha mayonnaise: 3 Tbls real mayonnaise, 2 Tbls honey, 2 tsp sriracha

  1. Grill the chicken breasts and top with Kraft Singles.
  2. Mix together the ingredients for the sweet and spicy mayonnaise and keep in the fridge until you are ready to use.
  3. Place the 1/4 cup cornmeal in one small bowl. In another bowl, whisk the egg. Slice your jalapeños and set aside. {You can remove some of the seeds to tame the heat if you prefer} Pan fry your bacon strips until crisp and set aside on a paper towel. Dunk each jalapeño into the egg, followed by the cornmeal and fry in the bacon fat until golden brown! {Everything in moderation! You still get that fried sandwich taste in a few small jalapeños!}
  4. Toast the whole wheat buns. Put a layer of spinach on the bottom bun, followed by one bacon piece, the Kraft Single topped chicken breast, a few slices of avocado and 2-3 fried jalapeños. Spread the delish honey-sriracha mayonnaise on the top bun. Enjoy!

As part of the Foodbuzz Tastemaker Program, I received a coupon for free Kraft Singles and a stipend.

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About Emily

Thank you for reading! If you like this post, I would appreciate any comments and shares! You can view a little more about me here, follow my family and I in adopting a little boy and girl from Ghana, Africa and of course you can chat with me on Facebook and Twitter!

Comments

  1. That is one tasty looking sandwich!

  2. Oh my those look delish. I love everything listed so I will have to try this. I have never thought to fry jalapenos but now I will.

  3. Oh my yum, this looks so tasty. Must try this soon.

  4. That looks so delicious! I really love the twist on the mayo.

  5. Looks amazing! How do you eat that without it falling apart?

  6. YUM. I need this in my life!

  7. What a fun twist on the classic chicken sandwich! And I’m so glad to see that you’ve used whole wheat buns – what a great way to boost the fiber content of this dish!

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