Chicken, Bacon and Mango Chutney Sandwich

Chicken, Bacon and Mango Chutney Sandwich | Cookie Monster Cooking

I can’t believe I’m about to say this but I think I may not hate bacon as much as I thought.  Don’t get me wrong, it’s still not my thing.  But really good quality bacon?  Maybe it’s not so bad after all.  I had a bite of my husband’s sandwich when we were out at a farm-to-table type restaurant a few weeks ago and I enjoyed it.  Strange?  Yes.  I think it may have been due to the fact that the rest of the sandwich was just downright awesome, but still.  He had to pry that thing out of my hands to get it back.  Maybe that’s why he doesn’t like to share his food with me.  I’ve been known to take more than a few “I just want to try it” bites.  Don’t tell him I just admitted that.

Chicken, Bacon and Mango Chutney Sandwich | Cookie Monster Cooking

So this awesome sandwich also had a layer of mango chutney – something I’ve wanted to try making at home for some time.  Clearly this was a sign that I needed to re-create it all in my own kitchen.  And that’s exactly what I did this past weekend.

Now, the mango chutney definitely has quite a bit of kick (well, at least in my opinion – but I am a slight baby with spicy foods so it may be different for you!).  It’s fruity, spicy and smoky all at the same time.  When I tasted it straight out of the pan alone, I wasn’t a huge fan.  But as soon as it was combined with something else?  Yeah, it’s pretty darn good.  Especially when sandwiched between fresh bread, chicken, bacon and greens.

Chicken, Bacon and Mango Chutney Sandwich | Cookie Monster Cooking

The moral of this whole story?  I still don’t like bacon on its own.  But as part of a great sandwich?  It’s not so bad.

Chicken, Bacon and Mango Chutney Sandwich
Yield: about 2 cups of mango chutney
For the mango chutney:
  • 2 mangos (about 2 pounds)
  • ½ cup unsweetened pineapple juice
  • ¼ cup cider vinegar
  • ¼ cup packed light brown sugar
  • 2 teaspoons curry powder
  • 1 tablespoon vegetable oil
  • ½ teaspoon red pepper flakes
  • 1 small red onion, diced (about 1 cup)
  • 1 ½ tablespoons grated fresh ginger
  • half of a red pepper, diced
  • salt and pepper, to taste
  • ¼ cup raisins
  • ¼ cup macadamia nuts, roughly chopped
For the sandwich:
  • few slices toasted bread
  • few slices cheese
  • sliced cooked chicken (I used a rotisserie chicken)
  • lettuce
  • few strips cooked bacon
  1. To chop the mango, begin by slicing a thin piece off one end, so it can rest on the bottom. Next, cut off the skin in thin strips from top to bottom. There is one large flat seed on the inside of the mango. Cut along each side of the seed to remove the flesh (you’ll be able to tell if you hit the seed while cutting). Trim any remaining flesh from along the seed to get the most out of your mango. Chop all of the flesh and set aside.
  2. In a small bowl, whisk together the pineapple juice, vinegar, brown sugar and curry powder. Set aside.
  3. Set a large skillet over medium heat. Add in the oil. When hot, add in the red pepper flakes and cook for about 30 seconds, until fragrant. Add in the onion and cook until soft, about 3 to 4 minutes. Add in the grated ginger and pepper and cook for another 1 to 2 minutes. Add in the chopped mango and cook for 1 minute. Pour the pineapple juice mixture into the skillet and mix to combine. Bring to a low simmer and then cook for about 30 minutes, stirring frequently, until the mixture has reduced down and thickened. Remove from the heat. Season with salt and pepper to taste, if needed. Stir in the raisins and macadamia nuts. Allow the mixture to cool completely, then store in the fridge until you are ready to use.
  4. To assemble a sandwich - spoon your desired amount of mango chutney onto one piece of toast. Top with a slice of cheese, a few slices of chicken, some lettuce and bacon. Serve immediately.
The mango chutney recipe makes about 2 cups. We used a good portion for the sandwiches but had plenty leftover. Try serving the extra over chicken, steak, pork, etc.

Mango chutney slightly adapted from the Food Network.


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  1. says

    I think the flavor of bacon that I like is the smokeyness. We don’t eat pork, so I buy turkey bacon. I know its not the same thing as pork bacon on many levels. First, there is almost no fat, making it drier. Second, the kind of smoking used as well as additives changes the flavor. Turkey bacon doesn’t come in many varieties. Even so, we like it. It’s a bit milder. This sandwich looks DELICIOUS! I have a mango sitting on my kitchen counter right this minute. I think chutney is its destiny. :)

    • Ashley @ Cookie Monster Cooking says

      I think I need to try turkey bacon at home – I can’t even remember the last time I had it! Chutney sounds like a good use for it!

  2. says

    Hahaha same, I just like bacon in my sandwiches… otherwise I find it too… well, greasy and kind of gross. But chicken, bacon and that delicious-looking mango chutney on quality sourdough?? Well, THAT’S my thing… I can’t even imagine how good must this stuff be.

  3. says

    FIRST: let me just say I LOVE these photos. When I first saw that sandwich it seemed like it was jumping out of the screen. Totally freaking awesome!!

    SECOND: Mango chutney is pretty much the best thing that happened to sandwiches. Well, mango anything for that matter.

    Hope your weekend is filled with sandwich love!

    • Ashley @ Cookie Monster Cooking says

      Aw, thanks Katy! Totally agree on the mango! Hope you have an awesome weekend!

  4. says

    Sandwiches seem to need a certain kick start to move form ok to awesome and the Mango Chutney certainly adds that pop of irresistible! A great recipe for a stellar summer sandwich!

  5. says

    This sandwich sounds AMAZING!!! Love the idea of mango chutney in here. I just want to take a big bite out of this. :) My favorite bacon is the black pig bacon. They are so good and less saltier than your average bacon. I’ll have to try this sandwich using that. Thanks for sharing this lovely recipe Ashley and have a stellar weekend!

    • Ashley @ Cookie Monster Cooking says

      I’ve never had black pig bacon – I’ll have to keep an eye out for that! Hope you have a great weekend too!

    • Ashley @ Cookie Monster Cooking says

      Thanks Marcie! I feel the same way about mango – I eat as much of it as I can when it’s in season!

  6. says

    What a pretty looking sandwich Ashley! I feel the same towards bacon and am not a big fan on its own but mixed in with other great ingredients and flavors then I would be on board. But even then I tend to leave some of the bacon behind haha – I guess like you, I’m just not too keen on it either:)
    This mango chutney sounds fabulous though and I could definitely see this making a great tasting sandwich. Love that it has a slight kick to it as well:) Hope you have a great weekend Ashley!

    • Ashley @ Cookie Monster Cooking says

      haha I do the same thing … always little pieces that get left behind. Have a great weekend too!

  7. says

    I think you should give bacon a better chance 😉 Thick sliced, maple smoked, mmm… Beef bacon is also surprisingly good, but not as good as good ol’ fashioned piggy. Love it. And this sandwich looks amazing! Glad I stumbled upon your blog–I LOVE your photography and your blog name!

    • Ashley @ Cookie Monster Cooking says

      haha I’m trying … my husband loves it and complains that I never make it : ) And thank you!

  8. says

    I have to say I feel pretty much the same way about bacon! It just really not my thing but you’re right, maybe as part of a sandwich, especially his sandwich I would like it much better.

    The mango chutney sounds fantastic by the way!

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