Bacon-Topped Chicken Ciabatta Bake | Cheesy Chicken Sandwich Recipe

Juicy chicken meatballs are simmered in a rich, creamy sauce, then nestled inside a soft, toasted ciabatta bun. Topped with crispy bacon and melty cheese, each sandwich is baked to golden, bubbling perfection. It's savory, comforting, and seriously irresistible—heaven in a bun!

Ingredients

Chicken Meatballs

• 1 pound ground chicken
• 1/2 sweet onion, diced
• 1/2 red bell pepper, diced
• 1 tablespoon Kinder's Garlic Butter Seasoning
• 1 tablespoon garlic powder
• 1 tablespoon CRAVE Cajun Seasoning

Creamy Cheese Sauce

• 6 strips bacon
• 5 scallions, diced
• 1/2 red bell pepper, diced
• 1 tablespoon flour
• 2 cups heavy cream
• 1 garlic bulb, minced
• 1 tablespoon Kinder's Garlic Butter Seasoning, plus more if needed
• 1 tablespoon CRAVE Cajun Seasoning, plus more if needed
• 3/4 cup grated Fontina cheese
• 3/4 cup grated Parmesan cheese
• 2 tablespoons olive oil

For the Sandwiches

• • Ciabatta bread, about 4 individual rolls
  • Additional cheese, for topping
  • 6 strips cooked bacon, crumbled

Make the Chicken Meatballs

1. Add the ground chicken, sweet onion, red pepper, Kinder's Garlic Butter Seasoning, garlic powder, and CRAVE Cajun Seasoning to a bowl.
2. Mix until all the ingredients are well incorporated.

3. Form the mixture into meatballs. You should get approximately 16 small-to-medium meatballs or 9 larger meatballs.

4. Cover and refrigerate for about 30 minutes.

Cook the Bacon & Meatballs

5. In a medium skillet over medium heat, cook the bacon until crisp.
6. Remove the bacon and place it on a paper towel-lined plate to absorb the excess grease. Leave the bacon grease in the skillet.
7. Remove the chilled meatballs from the refrigerator and add them to the skillet.
8. Cook the meatballs for a couple of minutes per side to brown the outside. They will finish cooking in the sauce.
9. Remove the meatballs from the skillet and set aside.

Let's Make the Sauce

10. Add about 2 tablespoons olive oil to the skillet.
11. Add the red pepper, scallions, and onion and cook for a couple of minutes.
12. Stir in the flour, followed by the minced garlic. Sauté for another couple of minutes.
13. Whisk in the heavy cream.
14. Add the Kinder's Garlic Butter Seasoning and CRAVE Cajun Seasoning.
15. Cook over medium heat until the sauce begins to thicken and comes to a light boil.
16. Reduce the heat to medium-low.
17. Return the meatballs to the sauce, cover, and cook for approximately 8–10 minutes, or until the meatballs are completely cooked through. The internal temperature should reach 165°F.
18. Stir in the Fontina and Parmesan cheeses until completely melted and the sauce is creamy.
19. Remove from the heat and allow the sauce to sit for about 10 minutes to thicken.

Internal temp of meatballs should be 165 degrees

Assemble the Sandwiches

20. Turn the oven to broil.
21. Place the bread on a baking sheet.
22. Cut a circle around the top of each piece of bread and remove the center to create an opening for the filling.
23. Sprinkle a little cheese into the bottom.
24. Spoon in a little of the creamy sauce and add 1–2 chicken meatballs.
25. Top with a little more sauce, cheese, and crumbled bacon.
26. Repeat with the remaining bread.
27. Place under the broiler until the cheese is melted and the top of the bread is lightly crisp.
28. Remove from the oven and allow the sandwiches to cool slightly before serving.

Say Your Grace and Enjoy! ❤️