Cajun chicken and honey-glazed bacon sandwich
This is the winning entry into our Between Two Slices competition, which tasked a room full of food creators to come up with the ultimate sandwich, in partnership with Hovis Sourdough. Frankie’s blackened Cajun chicken and bacon creation was deemed by the judges to be ‘everything you want in a sandwich’ – and we can see why.
Ingredients
Metric
Imperial
- 2 chicken breasts
- 1/4 onion, finely sliced
- 3 tsp Cajun spice mix
- 3 tsp all-purpose seasoning, (Frankie used Knorr Original Aromat)
- 2 tsp mixed herbs
- 1 tbsp of garlic purée
- olive oil, for drizzling
- 6 rashers of streaky bacon
- 1 tbsp of honey
- 1 lemon, juiced
- 2 slices of Hovis Seeded Sourdough, toasted on one side
- unsalted butter, for spreading
- 1 tomato, sliced
- 1/4 iceberg lettuce, shredded
- 1 tbsp of crispy shallots
- 1 tbsp of Kewpie mayonnaise
Method
Place the chicken breasts and sliced onion in a bowl. Add the cajun and all-purpose seasonings, the mixed herbs and the garlic puree. Drizzle in a little olive oil, add a pinch of salt and pepper and mix until everything is well coated
- 2 chicken breasts
- 1/4 onion, finely sliced
- 3 tsp Cajun spice mix
- 3 tsp all-purpose seasoning, (Frankie used Knorr Original Aromat)
- 2 tsp mixed herbs
- 1 tbsp of garlic purée
- olive oil, for drizzling
Put a cast iron griddle over a medium-high heat. Once smoking hot, add the chicken breasts and onions and cook, turning occasionally, for 10 minutes. Don’t worry about the spice mixture catching or the onions getting a little charred – it adds a smoky flavour
When the chicken has around 5 minutes left, add the bacon and cook until crisp. Drizzle with the honey for the final few minutes to glaze. Set the chicken and bacon aside, squeeze over the lemon juice and leave to rest while you toast the bread
- 6 rashers of streaky bacon
- 1 tbsp of honey
- 1 lemon, juiced
Lay a piece of toasted bread, toasted-side down, on a chopping board and spread liberally with butter. Cut the chicken breasts into thick strips, then pile them high on the bread. Top with the bacon, then add slices of tomato, the lettuce and the crispy shallots. Spread the other slice of bread liberally with the mayonnaise, then sit it on top of your towering sandwich
- 2 slices of Hovis Seeded Sourdough, toasted on one side
- unsalted butter, for spreading
- 1 tomato, sliced
- 1/4 iceberg lettuce, shredded
- 1 tbsp of crispy shallots
- 1 tbsp of Kewpie mayonnaise
Give the sandwich a squeeze, then wrap it tightly in baking paper. Use a serrated knife to cut the sandwich in half and reveal the cross-section
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Frankie is a content creator known for the packed lunches she creates on camera for her partner Shaun.
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