For a printable version of this recipe and complete ingredients listing, click here.
One of my guiltiest pleasures in life is the Chicken Melt with Frisco sauce from Steak ‘n Shake, or the “black-and-white restaurant” as my two-year-old calls it.
The sandwich is so tangy and delicious, but it’s usually hard to justify family outings there on weeknights because we routinely spend over twenty bucks among us, plus tip, and it’s just not practical for everyday dinners.
So, I’ve been forced to figure out what it is about that sandwich that makes it so dang good, and recreate it in the Red Kitchen at a smaller price.
I have deduced that the super-duper secret tangy Frisco sauce is actually some sort of Catalina/French dressing and nothing more!
And so, without further ado, I give you the recipe for making Chicken Frisco Melts in your very own kitchen. Make your family don white paper hats and black aprons, and you won’t even remember that you’re not at Steak ‘n Shake!
(Well, except for the fact that there are no busboys to do your dishes afterwards…but that’s a small price to pay for a good sandwich straight off the stovetop.) Please note the recipe below makes 2 big sandwiches; double recipe as needed.
Begin by coating a large skillet with nonstick cooking spray and setting over MEDIUM heat. Butter BOTH SIDES of four pieces of sourdough or white bread and arrange flat in
warm skillet. Flip as needed until both sides of bread slices are evenly browned. Remove bread to plate but leave skillet on MEDIUM heat.
While bread is warm, lay a piece of Swiss (or other) cheese across 2 of the pieces of bread and cover with the other 2 warm slices. Do not press down or flatten toast over cheese; you don’t want cheese to stick to the top pieces but rather just start warming up from
being stored in the refrigerator. No one wants cold cheese on a hot sandwich!
Next, begin heating 4 slices of bacon (either in a small skillet, or in a microwave like I do). While bacon cooks, mix 4 thin-sliced chicken breast halves or 2 pounded regular chicken breasts with
marinade if desired, or simply melt butter into hot skillet.
Immediately transfer chicken to skillet, pressing breasts flat with the back of a spatula or a grill press, if you have one.
Sear the thin breast pieces about 3 minutes per side, or until thoroughly cooked. Remove hot chicken and bacon from heat. Cut 2 thin tomato slices.
Remove the top bread slices from over the cheese, which should now be warmed. Tear bacon into halves and place over the cheese.
Add a slice of tomato over the bacon on each sandwich and top with a chicken breast (or 2 small pieces if using the thin sliced portions)
Drizzle Catalina or Creamy French dressing over the chicken. Use a pretty good amount because the bread will absorb some of it.
Finish with remaining toasted bread and serve immediately.