Great street food rarely depends on complicated techniques; instead, it relies on balance, timing, and confident layering. A well-made Chicken and Bacon Roll proves this every day. It is hearty, satisfying, and wonderfully adaptable. When each component is cooked properly and stacked with care, the result feels far better than anything grabbed in a hurry from a hot cabinet.
The heart of the roll is the grilled chicken breast. Grilling keeps the flavour clean while adding a gentle smoky edge. I always cook the chicken over steady heat rather than intense flames. This method keeps the meat juicy and prevents that dry, fibrous texture many takeaway rolls suffer from. A properly grilled breast should feel firm yet tender when sliced. However, leaving it whole gives the roll a stronger visual appeal and a fuller bite.
Bacon cooks beside the chicken on the grill. As it renders, the fat releases a deep savoury aroma that signals something good is coming. The goal is crisp edges with a slightly chewy centre. This contrast gives the finished roll character. Fully brittle bacon disappears too quickly, while soft bacon lacks excitement. Good bacon should crack slightly when bitten yet still hold shape inside the roll.
Next comes the build, which is just as important as the cooking. A soft roll works best because it compresses gently without breaking apart. I start with a spread of mildly spicy mayonnaise on the base. The spice should be subtle. It needs to support the filling, not overpower it. Fresh lettuce follows immediately. The cool crunch keeps the roll from feeling too heavy and brings freshness to every bite.
The grilled chicken breast sits directly on the lettuce, and then a slice of cheese goes on top. The remaining warmth melts the cheese just enough to create a creamy layer. After that, the optional fried egg enters the picture. I strongly recommend including it. The egg adds softness and richness, while the yolk introduces a silky texture that blends beautifully with the mayonnaise and melted cheese.
Finally, the bacon crowns the stack before the roll lid goes on. At this stage, I sometimes add a small spoon of chilli jam. The sweet heat lifts the savoury flavours and adds a surprising finishing note. It is not essential, yet many customers quickly decide they never want the roll without it again.
What makes this Chicken and Bacon Roll special is the balance of textures and flavours. You get smoke, salt, creaminess, freshness, and gentle spice in one compact meal. It is quick to prepare, easy to customise, and consistently satisfying. When assembled with care, it transforms simple ingredients into something that feels indulgent, comforting, and unmistakably memorable.
Chicken and Bacon Roll
Ingredients
Rolls:
- 2 large white rolls soft
- 2 medium chicken breasts
- 4 rashers streaky bacon
- 2 slices cheddar
- 2 large eggs free range
- 2 small lettuce leaves
- 2 tsp chilli jam
- 1 tbsp cooking oil
- salt to taste
- black pepper to taste
Mildly Spicy Mayonnaise:
- 4 tbsp mayonnaise
- 1 tsp chilli sauce
- ¼ tsp smoked paprika
- ½ tsp lemon juice
- ¼ tsp garlic powder
Instructions
Prepare the Spicy Mayonnaise:
- Place the mayonnaise in a small bowl.4 tbsp mayonnaise
- Add the chilli sauce, smoked paprika, lemon juice and garlic powder.1 tsp chilli sauce, ¼ tsp smoked paprika, ½ tsp lemon juice, ¼ tsp garlic powder
- Mix well until smooth. Set aside.
Cook the Filling:
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt and pepper.2 medium chicken breasts, salt, black pepper
- Grill the chicken for 6–7 minutes per side until cooked through.
- Add the bacon to the grill during the last few minutes. Cook until crisp at the edges.4 rashers streaky bacon
- Remove the chicken and bacon. Rest the chicken for 2 minutes.
- Heat the frying pan over medium heat and add the oil.1 tbsp cooking oil
- Crack the eggs into the pan. Fry until the whites are set and the yolks remain soft, if preferred.2 large eggs
Assemble the Rolls:
- Slice the rolls open.2 large white rolls
- Spread the prepared spicy mayonnaise on the base halves.
- Add lettuce leaves.2 small lettuce leaves
- Place the grilled chicken breast on top.
- Lay the cheese slice over the hot chicken so it melts slightly.2 slices cheddar
- Add the fried egg if using.
- Top with the bacon rashers.
- Spoon a small amount of chilli jam over the bacon if desired.2 tsp chilli jam
- Close with the roll lids and serve immediately.