This makes four sandwiches! FOUR! Scale back if you need to. We used our Optigrill for this recipe and it worked a charm, but it can be done just as easy under the grill or on a George Foreman. No expensive kit needed. Though, it makes it easier. If you’ve bought an Optigrill on our recommendation, have a look at our other recipes:
- grilled harissa chicken burgers
- steak, feta and veg wraps; and
- grilled chicken tikka rice wraps
to make buffalo chicken and bacon toasted cheese sandwiches you will need:
- 2 chicken breasts
- 8 slices bacon medallions
- 8 slices wholemeal bread (this’ll be your Healthy Extra B choice)
- 135ml Frank’s Hot Buffalo Sauce (1.5 syns)
- 50g Philadelphia Lightest (2 syns)
- 2 spring onions, sliced
- 80g reduced-fat red Leicester cheese, grated (2x HeA choices, so half an A choice each)
- 4 eggs, beaten
- salt
- pepper
If you’re looking for a decent place to buy chicken and bacon, you can build them into your own slimming hamper at Musclefood! Come take a look at our hampers or build your own. No longer do you need to suffer with breasts that turn into prawns once all the water has leaked out and bacon with less meat than a sparrow’s knee!
to make buffalo chicken and bacon toasted cheese sandwiches you should:
- we used the Optigrill for this recipe and it was champion but you can use just a normal grill or a George Foreman and it’ll still be as good. first, cook the chicken:
- on the Optigrill, press the Chicken button, wait for it to heat up, slap the chicken on and wait til it’s done, then set aside
- otherwise, heat the grill to medium-high and cook the chicken until done, then set aside
- next, cook the bacon – same deal as before:
- on the Optigrill, press the Bacon button, wait for it to heat up and chuck on the rashers – it’s that easy. You want them to be quite crispy
- otherwise, put the bacon under the grill and cook until crispy
- pour the Frank’s into a large bowl and microwave for thirty seconds
- stir in the grated cheese and philly, it should melt a bit but if not don’t worry about it
- next, shred the chicken breasts by pulling apart with two forks, it doesn’t need to be perfect, just get it ripped up
- add the chicken, sliced spring onions, salt and pepper to the bowl and mix in well
- dip the slices of bread into the egg and ensure it’s well coated and gloopy
- top four slices of the eggy bread with the cheesy-chicken mixture, topping with two slices of bacon and then the other slices
- next, finish off the sandwiches:
- press the Manual button on the Optigrill and select Red, when it’s heated add the sandwiches to the plates and close the lid until nicely cooked and the cheese is melting out the sides – about 2-3 minutes
- otherwise, heat a large frying pan over a high heat and cook the sandwiches one-by-one for about three minutes per side, flipping halfway through
- inhale it
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