You’ll Need
2 large chicken breasts, butterflied
4 rashers smoked streaky bacon
2 crusty bread rolls or brioche buns
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
120g mature cheddar, grated
For The BBQ Glaze
3 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Optional But Dangerous
Pickles
Crispy fried onions
Jalapeños
Garlic mayo
Method
Preheat your air fryer to 190°C.
Brush the chicken with the olive oil.
Mix together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper, then coat both
sides of the chicken.
Place the chicken into the air fryer basket and cook for 10 minutes.
Add the bacon alongside the chicken and continue cooking for another 6–8 minutes, turning the bacon
halfway through, until the chicken is cooked through and the bacon is crisp.
Meanwhile, mix together the BBQ sauce, honey, Worcestershire sauce, and Dijon mustard.
Brush the chicken generously with the BBQ glaze during the final 2 minutes of cooking so it caramelises onto
the surface.
Warm the bread rolls in the air fryer for 1–2 minutes.
Slice each roll open and spread a little extra BBQ sauce onto the base.
Lay the glazed chicken into each roll, top with the crispy bacon, then pile over the grated cheddar.
Return the assembled melts to the air fryer for 2–3 minutes until the cheese is bubbling and beautifully
melted.
Finish with pickles, crispy fried onions, jalapeños, or garlic mayo if using.
Serve immediately while the cheese is still stretching and the BBQ glaze is gloriously sticky.