Some party food gets a polite nibble, and some gets cleared off the tray in minutes. The Grilled George belongs firmly in the second group. It starts with creamy chicken salad made from shredded rotisserie chicken, Duke’s mayonnaise, and a little finely diced celery. That gets spread between slices of brioche with two strips of extra-crispy bacon, then griddled like a grilled cheese until the outside is golden and crunchy. Trimmed and cut into four small pieces, each sandwich becomes a handheld bite that’s rich, salty, and a little sweet from the brioche.
The sandwich comes from a small country club in suburban Delaware, and it has the kind of simple, well-balanced formula that makes a recipe spread by word of mouth. The recipe makes 24 finger sandwiches, takes about 20 minutes of prep and only 5 minutes on the griddle, and it works for potlucks, showers, tailgates, and casual get-togethers. This guide covers the complete recipe, the role of each ingredient, the details that keep the bacon crisp and the bread golden, and plenty of ideas for variations, storage, and serving.
What Is The Grilled George?
The Grilled George is a griddled chicken salad and bacon sandwich served as a finger food. Think of it as a cross between a classic chicken salad sandwich and a grilled cheese, only with no cheese. Instead, the creamy chicken salad melts slightly against the hot bread, and the bacon adds crunch and smoky saltiness in every bite.
The most distinctive step is how the bread is toasted. Rather than buttering the outside, you coat each sandwich in a thin layer of mayonnaise before it hits the pan. Mayonnaise browns beautifully thanks to its oil and egg content, giving the bread an even, deep golden crust with a subtle tang. Butter also works, but mayo is the preferred method here.
Why You’ll Love This Recipe
- Perfect party food. One batch makes 24 bite-sized sandwiches.
- Warm, crispy, and creamy. The hot griddled bread contrasts with the cool, creamy chicken salad.
- Easy shortcuts. Store-bought rotisserie chicken means no cooking or poaching.
- Extra-crispy bacon. Oven-baked on a rack, it stays flat, crisp, and easy to layer.
- Quick to finish. Just 2 to 3 minutes per side on the griddle.
- Make-ahead friendly. Bacon and chicken salad can be prepared in advance.
- Crowd-pleasing flavor. Familiar ingredients that appeal to kids and adults alike.
- Easy to scale. Simple ratios make it simple to make more or fewer.
Ingredients You’ll Need
The ingredient list is short, and each item plays an important role.
Rotisserie Chicken
You need 1 pound of store-bought rotisserie chicken, shredded. That’s roughly the meat from one small to medium rotisserie chicken, or about 3 to 4 cups. The meat is already seasoned and tender, which saves time and adds flavor. Shred it finely so the salad spreads smoothly and doesn’t tear the bread.
Duke’s Mayonnaise
You need ¾ cup plus 6 tablespoons of Duke’s mayonnaise. ¾ cup goes into the chicken salad, and the extra 6 tablespoons are for coating the outside of the sandwiches before griddling. Duke’s is a tangy, sugar-free Southern mayonnaise with a rich flavor that stands out in a recipe this simple. Another good mayonnaise works if you can’t find it, but the flavor will be slightly different.
Celery
You need ½ cup of small-diced celery. Celery adds a fresh crunch and a light, clean flavor that cuts through the richness of the mayo and bacon. Dice it small, about ¼ inch, so it blends into the salad rather than poking out of the sandwich.
Salt and Pepper
Season to taste. Bacon and mayonnaise already carry salt, so add a little at a time and taste as you go.
Brioche Sandwich Bread
You need 12 slices of brioche sandwich bread. Brioche is rich, buttery, and slightly sweet, and it toasts to a deep golden color. Regular white sandwich bread works if needed, but brioche is best.
Bacon
You need 12 slices of bacon. That works out to two slices per sandwich. Regular-cut bacon works better than thick-cut here, since it lies flat and won’t make the sandwiches lumpy.
Equipment
- A rimmed sheet tray
- A wire resting rack that fits the tray
- Parchment paper
- A medium mixing bowl
- A griddle or large sauté pan
- A spatula
- A serrated knife for trimming and cutting
How to Make The Grilled George, Step by Step
Step 1: Bake the Bacon
Preheat your oven to 350°F. Set a wire rack over a parchment-lined sheet tray, and arrange the bacon in a single layer on the rack. Bake for 25 to 30 minutes, until very crisp. Baking the bacon on a rack lets the fat drip away and keeps the strips flat and evenly crisp. Transfer to a plate and set aside.
Step 2: Make the Chicken Salad
In a bowl, combine the shredded chicken, ¾ cup of mayonnaise, and diced celery. Season with salt and pepper to taste. Stir until everything is evenly coated. The salad should be creamy and spreadable without being wet or loose.
Step 3: Assemble the Sandwiches
Lay out 6 slices of bread. Divide the chicken salad among them and spread it from corner to corner, so every bite of the finished sandwich has filling. Top each with 2 slices of bacon, breaking the strips if needed so they fit flat. Cover with the remaining 6 slices of bread.
Step 4: Coat with Mayonnaise
Use about 1 tablespoon of mayonnaise to coat the top and bottom of each sandwich in a thin, even layer. A thin layer is enough. Too much can make the bread greasy.
Step 5: Preheat the Griddle
Preheat a griddle or a large sauté pan over medium heat for about 3 minutes. Medium heat toasts the bread evenly without burning it before the filling warms through.
Step 6: Griddle the Sandwiches
Cook the sandwiches for 2 to 3 minutes on each side, pressing down lightly with a spatula, until golden brown on both sides. Work in batches if your pan is small. Move them to a cutting board.
Step 7: Trim and Cut
Trim off the crusts with a serrated knife, then cut each sandwich into four pieces, either squares or triangles. Serve warm.
Recipe Card
The Grilled George
- Yield: 24 finger sandwiches
- Prep time: 20 minutes
- Cook time: 5 minutes on the griddle, plus 25 to 30 minutes for the bacon
- Course: Appetizer
- Cuisine: American
Ingredients
- 1 lb store-bought rotisserie chicken, shredded
- ¾ cup plus 6 tablespoons Duke’s mayonnaise, divided
- ½ cup celery, small diced
- Salt and pepper, to taste
- 12 slices brioche sandwich bread
- 12 slices bacon
Instructions
- Preheat the oven to 350°F and set a wire rack over a parchment-lined sheet tray.
- Arrange the bacon in a single layer on the rack and bake 25 minutes, or until crispy. Set aside.
- Combine the chicken, ¾ cup mayonnaise, celery, salt, and pepper in a bowl.
- Divide the chicken salad among 6 slices of bread and spread corner to corner. Top each with 2 slices of bacon.
- Top with the remaining bread slices, then coat the top and bottom of each sandwich with a thin layer of mayonnaise, about 1 tablespoon per sandwich.
- Preheat a griddle or large sauté pan over medium heat for 3 minutes.
- Cook the sandwiches 2 to 3 minutes per side, pressing lightly, until golden brown.
- Trim the crusts and cut each sandwich into four pieces. Serve warm.
Tips for the Best Grilled George Sandwiches
Bake the Bacon on a Rack
A rack lets the fat drip away, so the bacon crisps evenly without curling or sitting in grease.
Cook the Bacon Until Truly Crispy
Chewy bacon will pull out of the sandwich when you bite into it. Bake it until it’s brittle.
Shred the Chicken Finely
Small pieces make a smooth chicken salad that spreads easily and doesn’t tear the bread.
Dice the Celery Small
Fine dice keeps the texture pleasant and stops big pieces from poking through the bread.
Spread Corner to Corner
Edge-to-edge filling means every cut piece is full, with no empty bread at the corners.
Use Mayonnaise on the Outside
It browns beautifully and gives the crust a rich, even golden color with a slight tang.
Keep the Heat at Medium
Too much heat browns the bread before the filling warms. Medium gives a golden crust and a warm center.
Press Lightly
A gentle press helps the sandwich hold together and toast evenly, but pressing hard squeezes out the filling.
Cut with a Serrated Knife
A serrated blade cuts through the crisp crust and soft filling without crushing the sandwich.
Troubleshooting Common Problems
My Sandwiches Are Falling Apart
The chicken salad may be too loose, or the bacon strips too long. Drain any excess moisture from the chicken and trim bacon to fit the bread.
My Bread Burned Before Turning Golden
The heat was too high. Turn it down to medium and cook a little longer.
My Bread Is Greasy
Too much mayonnaise on the outside. A thin, even layer is all you need.
My Bacon Isn’t Crispy
It needs more time in the oven. Add 5 minutes and check again, since thickness and oven temperatures vary.
My Chicken Salad Is Dry
Add another spoonful or two of mayonnaise until it’s creamy and easy to spread.
My Chicken Salad Is Too Wet
Pat the shredded chicken and celery dry before mixing, and don’t add more mayonnaise than needed.
The Sandwiches Are Soggy After Sitting
Griddled sandwiches soften as they sit. For the best crunch, serve them within 20 to 30 minutes of cooking.
Variations to Try
Classic Butter Toasting
If you’d rather not use mayonnaise on the outside, spread softened butter on the bread instead for a traditional grilled cheese flavor.
Different Bread
Use sourdough, Texas toast, or white sandwich bread. Brioche adds sweetness, while sourdough adds tang.
Add Cheese
A slice of cheddar, Swiss, or Monterey Jack turns it into a chicken, bacon, and cheese melt.
Add Herbs
Stir chopped chives, parsley, or dill into the chicken salad for a fresh, herby lift.
Spicy Version
Add a dash of hot sauce or a pinch of cayenne to the chicken salad.
Add Fruit
Fold in a few chopped grapes or dried cranberries for a sweeter, more classic chicken salad flavor.
Tomato and Lettuce
Add a thin slice of tomato and a leaf of lettuce, turning it into something closer to a club sandwich.
Full-Size Sandwiches
Skip the cutting and serve them whole for lunch.
Turkey Version
Use shredded roast turkey instead of chicken, especially good with holiday leftovers.
What to Serve With The Grilled George
- A crisp green salad
- Pickles or pickled vegetables
- Fresh fruit skewers or a fruit salad
- Tomato soup for dipping
- Potato chips, kettle chips, or a simple slaw
- Iced tea, lemonade, or sparkling water
When to Serve It
- Potlucks and church gatherings
- Baby showers and bridal showers
- Tailgates and game-day spreads
- Cocktail parties and appetizer tables
- Afternoon tea or brunch
- Casual weeknight lunches
Make-Ahead, Storage, and Freezing
Make ahead: The bacon can be baked a day ahead and stored in the refrigerator, then briefly re-crisped in a warm oven. The chicken salad can be made up to a day in advance and kept covered in the refrigerator. Assemble and griddle the sandwiches shortly before serving for the best texture.
Assembled but uncooked: You can build the sandwiches a few hours ahead, wrap them tightly, and refrigerate. Coat with mayonnaise and griddle just before serving.
Refrigerating leftovers: Store leftover sandwiches in an airtight container for up to 2 days, since the filling contains mayonnaise and chicken. Do not leave them at room temperature for more than 2 hours.
Reheating: Warm leftovers in a 350°F oven or a toaster oven for 5 to 8 minutes to restore some of the crispness. A microwave will heat them but soften the crust.
Freezing: Chicken salad made with mayonnaise doesn’t freeze well, so these sandwiches are best enjoyed fresh.
Frequently Asked Questions
Why is it called The Grilled George?
The sandwich comes from a small country club in suburban Delaware. The name is part of its local story rather than a description of the ingredients.
Can I use homemade chicken instead of rotisserie?
Yes. Poached, roasted, or slow cooker chicken all work, as long as it’s cooled and shredded finely.
Do I have to use Duke’s mayonnaise?
No, but its tangy, rich flavor is a big part of the taste. If you use another brand, you may want a small squeeze of lemon juice for brightness.
Why toast the bread with mayonnaise instead of butter?
Mayonnaise browns evenly and gives a crisp, golden crust with a subtle tang. Butter works too, but mayo is the preferred method.
Can I make them ahead for a party?
Yes. Prepare the bacon and chicken salad ahead of time, then assemble and griddle shortly before serving.
How many sandwiches does this make?
Six full sandwiches, cut into four pieces each, gives 24 finger sandwiches.
Can I use thick-cut bacon?
You can, but regular-cut bacon lies flatter and makes the sandwich easier to eat. If using thick-cut, bake it a bit longer and trim if needed.
Can I make them without a griddle?
Yes. A large skillet, a panini press, or even a sandwich press works well.
Can I use gluten-free bread?
Yes. Use your favorite gluten-free sandwich bread. It may brown faster, so keep an eye on the heat.
How do I keep them warm at a party?
Place the cut sandwiches on a baking sheet in a 200°F oven for up to 20 to 30 minutes, or serve them at room temperature.
Allergen Note
This recipe contains eggs (from the mayonnaise), gluten and wheat (from the bread), milk (from the brioche), and poultry. Always check ingredient labels, especially on bacon and bread, if you are serving guests with dietary restrictions.
