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Crispy Chicken, Bacon, and Kale Sandwich

A hearty, gourmet sandwich featuring crispy fried chicken, smoky bacon, and massaged kale on thick-toasted sourdough, finished with a spicy chili kick.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American, Cafe Style
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 4 slices sourdough bread thick cut
  • 2 cups fried chicken tenders or chunks, cooked
  • 6 slices bacon cooked crispy
  • 2 tbsp mayonnaise
  • 1 tsp chili crisp or flakes for garnish
Kale Salad Layer
  • 2 cups curly kale stems removed, chopped
  • 1 tsp olive oil
  • 1 tsp lemon juice

Equipment

  • Skillet or Toaster
  • Mixing bowl
  • Knife

Method
 

  1. In a bowl, toss chopped kale with olive oil, lemon juice, and a pinch of salt. Massage with hands for 30 seconds until tender.
  2. Reheat fried chicken pieces in an oven or air fryer until crispy and hot. Ensure bacon is cooked.
  3. Butter the bread slices and toast in a skillet over medium heat until golden brown.
  4. Spread mayonnaise on the bread. Layer the massaged kale on the bottom slice.
  5. Top with hot fried chicken and bacon strips. Drizzle with chili crisp or sprinkle with red pepper flakes.
  6. Close the sandwich, press down gently, and serve immediately.

Notes

Massaging the kale is crucial to soften the leaves and make them easier to eat in a sandwich. For extra heat, add hot sauce to the mayonnaise.