Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Sandwich Master

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Diner Classics Expert

❤️ My Recipe Story

"I wanted to recreate the ultimate late-night diner experience at home. The key wasn't just melting a slice of cheese, but creating a pourable Mornay sauce that soaks into the nooks and crannies of the chicken and bacon."

Jake specializes in elevated comfort food that brings bold flavors to classic dishes. He's spent years perfecting techniques that maximize flavor while maintaining the hearty, satisfying nature of traditional American cuisine.

View All Mitchell's Recipes →
Stacked chicken and bacon sandwich with dripping white cheese sauce on a white plate

The Secret is the Sauce

While slices of cheese are fine for a standard grilled cheese, this melt demands a homemade cheese sauce. By making a quick béchamel and folding in mozzarella and provolone, you get a velvety texture that stays creamy and drips perfectly down the sides.

The sauce acts as the binder for the chicken and bacon, ensuring every bite is moist and flavorful. It also prevents the sandwich from feeling dry, which can happen with thick cuts of toasted bread.

💡 Professional Tip

Toast the inside face of your bread slices lightly before assembling. This creates a barrier that prevents the cheese sauce from making the bread soggy too quickly.

Frequently Asked Questions

Texas Toast or thick-cut Brioche is essential. Standard sandwich bread is too thin to hold the weight of the chicken, bacon, and heavy cheese sauce without falling apart.

Absolutely! Using shredded rotisserie chicken is a great time-saver. Just toss it in the pan for a minute to warm it up before assembling.

Cook the bacon until it's very crisp, as it will soften slightly when mixed with the sauce. Adding the extra bacon on top right before serving ensures a crunch in every bite.

Yes, but it will thicken as it cools. Reheat it gently on the stove with a splash of milk to bring it back to a pourable consistency.

As written, no. However, adding a pinch of cayenne pepper or diced jalapeños to the cheese sauce adds a wonderful kick that cuts through the richness.

Mozzarella provides the stretch, while Provolone or White Cheddar adds the sharpness. A 50/50 blend of Mozzarella and White American cheese creates the smoothest melt.

Sliced tomatoes or avocado work great inside. Just be sure to pat tomatoes dry so they don't water down the cheese sauce.

Store disassembled if possible. If already assembled, wrap in foil and reheat in the oven at 350°F. The microwave will make the bread chewy.

Recipe Troubleshooting Guide

✅

Soggy Bread

Problem: The bottom slice of bread is getting mushy

Solution: Toast the bread more thoroughly before assembly and serve the sauce on the side for dipping if you prefer a crunchier texture.

✅

Grainy Sauce

Problem: The cheese sauce isn't smooth

Solution: The heat was too high when adding cheese. Remove the white sauce from heat completely before stirring in the shredded cheese.

✅

Cold Center

Problem: Bread burns before the filling is hot

Prevention: Ensure your chicken and sauce are hot when you assemble. The grilling step is mostly to toast the bread, not to cook the filling from cold.

✅

Falling Apart

Problem: Sandwich slides apart when flipping

Recovery: Use a wide spatula and secure the sandwich with toothpicks while flipping. Don't overfill it right to the edges.

✅

Tough Chicken

Problem: Chicken breast is dry or rubbery

Prevention: Don't overcook the thin slices. They only need a couple of minutes per side. Pounding the chicken flat before cooking helps it cook evenly.

✅

Flavor Balance Issues

Too Sweet: Add more salt or a dash of hot sauce

Too Salty: Reduce salt in the sauce (bacon is salty) or add tomato slices

Bland: Add more garlic powder, onion powder, or a dash of Worcestershire to the sauce

Raw ingredients including thick bread, raw chicken breast, bacon strips, milk, cheese, and butter on a wooden board

Building the Layers

The architecture of this sandwich matters. We place the chicken on the bottom to provide a solid foundation, followed by the sauce to fill the gaps, and finally the bacon so it stays nestled in the cheese.

Using thick-cut Texas toast is non-negotiable. It has the structural integrity to hold the heavy fillings and provides a high surface area for butter absorption, resulting in that golden, crunchy exterior.

Essential Ingredient Notes

  • Chicken Breast: Slice the breast horizontally into thin cutlets. This ensures they cook quickly and remain tender, making the sandwich easier to bite through.
  • Cheese Selection: Avoid pre-shredded cheese if possible. It contains anti-caking agents that can make your sauce grainy. Grate your own block cheese for the smoothest results.
  • Bacon: Peppered bacon adds a nice kick that complements the creamy sauce perfectly. Cook it a bit crisper than you would for breakfast.
Golden brown toasted sandwich in a skillet with cheese oozing out

Grilling for Gold

Don't rush the grilling process. Medium-low heat is your friend here. You want the bread to toast slowly so it becomes golden and crisp all the way through without burning, while the heat penetrates to warm the filling.

Generous butter in the pan is essential for that signature diner taste. If you want an even crispier crunch, try spreading a thin layer of mayonnaise on the outside of the bread instead of butter before grilling.

The Steam Melt

If your cheese isn't melting fast enough, add a teaspoon of water to the pan (not on the sandwich) and cover with a lid for 30 seconds to steam it.

Ultimate Creamy Chicken & Bacon Melt

Prep 15 min
Cook 15 min
Serves 4 servings
Level Easy

📋 Ingredients

The Sandwich

  • 30g butter
    Base for the roux
  • 30g flour
    Thickens the sauce
  • 360ml whole milk
    Creates creamy texture
  • 150g shredded Mozzarella
    For the perfect cheese pull
  • 1 tsp garlic powder
    Adds savory depth

The Cheese Sauce

  • 8 slices Texas Toast
    Thick and sturdy
  • 2 chicken breasts
    Sliced thin and grilled
  • 12 slices bacon
    Cooked until crispy
  • Butter for frying
    For golden crust

Instructions

  1. Cook the Bacon

    Cook bacon in a large skillet over medium heat until crispy. Transfer to paper towels to drain. Crumble half of the bacon for the inside, leave the rest whole for topping.

  2. Sear the Chicken

    Season chicken breast slices with salt, pepper, and garlic powder. In the same skillet (remove excess grease if needed), sear chicken over medium-high heat for 3-4 minutes per side until cooked through. Remove and set aside.

  3. Make Cheese Sauce

    In a saucepan, melt 2 tbsp butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Simmer until thickened, then remove from heat and stir in shredded cheese until melted and smooth.

  4. Assemble Sandwiches

    Layer the toasted bread with chicken slices, crumbled bacon, and a generous pour of cheese sauce. Top with the second slice of bread.

  5. Grill and Serve

    Melt remaining butter in a clean skillet. Grill sandwiches for 2-3 minutes per side until golden brown. Serve topped with extra crispy bacon and sauce dripping down the sides.

Recipe Notes & Tips

Make it Spicy

Add chopped pickled jalapeños or a dash of sriracha to the cheese sauce for a spicy kick.

Serving Suggestions

This rich sandwich pairs perfectly with a crisp pickle spear and some kettle-cooked potato chips.

Sauce Consistency

If your cheese sauce becomes too thick while assembling, whisk in an extra tablespoon of warm milk to loosen it up.