The Yard Bird Sandwich Recipe Video
Ingredients
| Chicken breast | 2 1⁄2 | |
| Hamburger buns/Poppy seed rolls | 3 | |
| Butter | 2 Tablespoon (as needed) | |
| Ground mustard | 2 Tablespoon (stone ground mustard used) | |
| Smoked bacon | 30 Gram (Thick cut apple-wood smoked bacon slices used) | |
| Grated sharp cheddar cheese | 1 Cup (16 tbs) | |
| Sweet barbecue sauce | 1 Cup (16 tbs), divided (Divide into two halves) | |
| Water | 1 Cup (16 tbs), divided (as needed) | |
| For brine | ||
| Crushed peppercorns | 1 Teaspoon (for the brine) | |
| Salt | 2 Teaspoon (for the brine) | |
Nutrition Facts
Serving size
Calories 585 Calories from Fat 139
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 7 g35.2%
Trans Fat 0 g
Cholesterol 26 mg8.7%
Sodium 2329.3 mg97.1%
Total Carbohydrates 59 g19.7%
Dietary Fiber 1 g4%
Sugars 29.7 g
Protein 49 g97%
Vitamin A 10.4% Vitamin C 10.7%
Calcium 8.6% Iron 16.3%
*Based on a 2000 Calorie diet
Directions
1.Make the brine by combining the salt, water and pepper. Brine the chicken in the salted water and crushed peppercorns for three hours.
2.Preheat grill ten minutes before cooking. Regulate the temperature to about 300 degree centigrade.
MAKING
3.Place the chicken breast on the grill and cover with lid.
4.Baste the chicken with the sweet barbecue sauce and cook for an hour on the grill or till done. Use a food thermometer and check whether the internal temperature of the thickest part of the chicken is 165 degrees. Remove and set aside to cool.
5.After the chicken cools down, slice it.
6.Butter both sides of the bread slices and toast on the grill for 6-8 minutes or until golden brown.
7.In a cast iron skillet, fry the bacon until crisp but not crunchy.
8.Heat a non-stick skillet add the grilled and sliced chicken. Toss it around to warm it up.
9.Add 1/4 cup stone ground mustard, 1/8th cup water and cheese to the pan, mix thoroughly until the cheese has melted.
10.Add more water at this stage if you want a creamier sauce. Keep stirring to prevent the cheese from burning. Turn off heat when the desired consistency is reached.
11.Spoon in the chicken mixture on the three halves of the bun. Place two slices of bacon on top; finish with 2 tablespoons barbecue sauce on each sandwich. Top with the other half of the bun.
SERVING
12.Serve immediately with your favorite choice of sides and enjoy!
NOTE
The original recipe uses sauteed mushrooms. You can use ½ pack of mushrooms. Sauté them with the bacon and add them to the sandwich just before serving.
Chef
