It is that time again – Sandwich Night!!!  To celebrate this month we are taking inspiration from tailgate sandwiches.  These winning sliders are great for family sandwich night or game day.  The judges agreed – they won $25,000 in the 1st ever Chevron Game Day Challenge.

Chevron Chicken Sliders

Fried Chicken Sliders with Bacon Jam


Fried Chicken Sliders with
Bacon Jam and Chipotle Yogurt Sauce

Makes 8 sliders – Active Prep Time 40 Minutes – Cook Time 55 Minutes


  • 8 brioche slider buns
  • 1 pound thick cut bacon
  • 1 onion
  • 4 cloves garlic
  • 1/4 cup apple cider vinegar
  • 1/2 cup root beer
  • 1 pack sesame snaps candy
  • ¼ cup brown sugar½ cup dried apricots
  • 1 teaspoon red pepper flakes
  • 2 chicken breast cutlets
  • 1 cup flour
  • Kosher Salt
  • Fresh Cracked Pepper
  • 2 eggs
  • 1 tablespoon peanut or vegetable oil + additional for frying
  • ½ cup salted cashews (from Chevron) chopped
  • 1 1/2 cups panko bread crumbs
  • 1 individual container Greek Yogurt Plain (From Chevron)
  • 2 chipotles in adobo plus tablelspoon adobo sauce
  • 2 tablespoons butter melted
  • 16-24 whole basil leaves


For Bacon Jam:  Cut bacon into 1 inch pieces and cook until crisp.  Slice onions and garlic thin.  When bacon is crisp, remove from pan onto paper towel lined plate.  Sauté onion and garlic in bacon fat until translucent.  Meanwhile, whisk together apple cider vinegar, root beer, and brown sugar.  Dice dried apricots and sesame snaps and add to liquid mixture then add to onions and garlic.  Bring to a boil.  Add bacon back in.  Reduce heat and simmer until liquid evaporates and onions caramelize.  Add in red pepper flakes and let cook a bit more.  Pulse in blender for about ten pulses until combined but still chunky.

For Chicken:  Cut breasts in half width wise and pound thin then cut each breast half in half again so you have 8 cutlets.  Season lightly with kosher salt and fresh cracked pepper on both sides.  Using three different plates or bowls create the breading station.  In first bowl put flour and season with kosher salt and cracked pepper.  Beat eggs and 1 tablespoon oil together and place in second bowl.  In third bowl put panko and chopped cashews.  Heat an inch of oil in a large fry pan.   Dredge chicken in flour shaking off excess.  Dredge in egg shaking of excess.  Place in cashews and panko and press crumb mixture into chicken.  When oil is heated, Cook chicken until crisp on both sides and cooked through.  2-3 minutes a side.  Drain on paper towels.

For Chipotle Sauce:  Mince Chipotle and mix with plain greek yogurt.

Assembly:  Brush inside of buns with butter and toast slightly in pan or in oven.  Spread bottom bun with chipotle sauce and place one chicken breast on each bun.  Pile with bacon jam.  Drizzle on more chipotle sauce then top with fresh basil leaves.

I make the components of these ahead and assemble last minute.  Enjoy!!!

Winning Game Day Sliders

Sandwich America Founder – Jennifer Daskevich – Wins the Game Day Challenge


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