Not only is this sandwich a guilty pleasure of ooey goodness, it also proves time and time again that it suits an entire family. For kids who might not be willing to try the entire sandwich, you can choose to serve deconstructed portions. After all, a picky eater will always be happy with a chicken tender dinner with toast on the side.
This recipe prefers to use an air fryer and panini press, but is easily adjustable for a standard skillet and oven.
Chicken Tender Melt
Ingredients
- 25 oz package frozen, crispy breaded chicken tenders
- 12 oz package thick cut bacon
- 1 loaf Texas toast white sandwich bread
- 6 slices pepperjack cheese
- Ranch dressing
Directions
- Prepare chicken tenders to package directions in the air fryer or oven. Preheat the panini press or skillet over medium heat.
- Place bacon in a skillet over medium-high heat, turning once crisp on one side after about 10 minutes each. Then set to the side once done.
- Butter the outer sides of Texas toast slices.
- Place the bread, buttered side down, onto a press or skillet.
- Layer with: one slice of pepperjack cheese, 2-3 cooked chicken tenders, 1-2 slices of crispy bacon, and a light drizzle of ranch dressing on top.
- Then top with the final piece of bread, buttered side up, to complete the sandwich.
- Cook the sandwiches in a panini press until both sides are toasted to a golden brown and cheese is melted, about 5 minutes. If cooking on a skillet, flip the sandwich once needed to toast the topside.
- Finally, serve with French fries, sweet potato fries, pub chips, or veggies and a side dish of ranch for dipping.
If you have picky eaters that enjoyed the deconstructed version, take a look at Alan’s BBQ Chicken Sandwich that is delicious served deconstructed as well.
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