BBQ Chicken and Cheddar Sandwiches

 These great summery sandwiches came together quickly and were totally devoured by the whole family.   We tried these with 1/2 chipotle pepper this time, but I think next time we'll just skip them all together.  Having to open a can for only 1/2 pepper just wasn't worth the flavor, especially when my family loves BBQ sauce by itself! 
I don't know about anyone else, but I am loving this awesome spring weather and am looking forward to summer break in 6 weeks almost as much as the kids!   This time of year is SO crazy with the kids' sporting events and end-of-school activities. 

Click here for printable recipe.

The ingredients:
4 strips bacon, halved crosswise
3-4 boneless skinless chicken breasts (about 1-1/2 lbs)
salt and pepper
1 cup favorite BBQ sauce
1/2 chipotle pepper, minced (optional)
1/4 cup water
4 large onion rolls, split (we used onion hamburger buns)
1-1/2 cups shredded cheddar cheese

Directions:  Preheat oven to 400 degrees.  Fry bacon in large nonstick skillet over medium-high heat until crisp, about 4 minutes.  Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat.  Pat chicken dry with paper towels and season with salt and pepper.  Cook chicken in bacon fat until browned on one side, about 4 minutes.  Flip chicken and add barbecue sauce, chipotle pepper (if desired), and water.

Cover, reduce heat to medium, and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes.

Remove chicken from skillet and slice into bite size pieces.  Arrange onion rolls cut side up on baking sheet.  Divide chicken among bottom haves of rolls and top with sauce, cheese, and bacon.

 Bake open-faced sandwiches in oven until cheese melts and rolls are golden brown, about 4 minutes.  Top each sandwich with toasted roll top.

Serve immediately with a fruit smoothie on the side.  Makes 4 sandwiches.  Enjoy!