The Grilled George
Overflowing with perfectly seasoned chicken salad, loads of crispy bacon, and toasted to perfection on a griddle, The Grilled George is a hard-hitting finger food fit for all occasions.
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Created by a small country club in suburban Delaware, The Grilled George finger sandwich will be your go-to potluck contribution. Layered with perfectly dressed chicken salad with just a touch of celery, topped with extra crispy bacon, and griddled to golden brown perfection, don’t be surprised if they don’t all make it to the party!
What Ingredients Do You Need For The Grilled George?
- Shredded Rotisserie Chicken
- Dukes Mayonnaise
- Celery
- Sliced Bread (brioche is best!)
- Crispy Bacon
How Do You Make The Grilled George?
Start by laying out your bacon on a sheet tray lined with parchment or a resting rack and bake at 350 degrees for 25-30 minutes, or until good and crispy. Next up, prepare your chicken salad: in a bowl, mix together shredded store-bough rotisserie chicken, Dukes mayo, small diced celery, and season to taste with salt and pepper.
Spread the chicken salad generously on a slice of bread, top with a layer of crispy bacon, top with another slice of bread, and toast like a grilled cheese using either butter or mayo (preferred) to coat the bread before toasting. Slice of the crust, cut into four pieces, and try not to eat them all before the party!
The Grilled George
Ingredients
- 1 lb store-bought rotisserie chicken, shredded
- 3/4 cup + 6 tbsp Duke's mayonnaise
- 1/2 cup celery, small diced
- salt & pepper to taste
- 12 slices brioche sandwich bread
- 12 slices bacon
Preparation
- Preheat your oven to 350 degrees and prepare a sheet tray with a resting rack set over parchment.
- Arrange your bacon in a single layer on the rack and bake for 25 minutes, or until crispy - set aside
- In a bowl, combine the chicken, mayonnaise, celery, and salt & pepper to taste.
- Divide the mixture onto six slices of bread and spread corner to corner, then top each with 2 slices of bacon.
- Top with the remaining slices of bread, then use 1 tbsp of mayonnaise to coat the top and bottom of each sandwich in a thin layer.
- Preheat a griddle or large saute pan over medium heat for 3 minutes.
- Cook the sandwiches for 2-3 minutes on each side, pressing down lightly, until they are golden brown on both sides, then remove to a cutting board.
- Trim the crusts, then cut each sandwich into four pieces.
Recipe adapted from Vicmead Country Club
