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Yardbird Sandwich

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  • Smoked pulled chicken (prepared by smoking chicken until fully cooked and then shredding it). You can also use a prepared rotisserie chicken for simplicity.
  • Mustard BBQ sauce (can be store-bought or homemade with mustard, honey, vinegar, and spices)
  • Thick-cut applewood smoked bacon, cooked until crispy
  • Fresh mushrooms, sliced and sautéed
  • Cheddar cheese, preferably aged for more flavor
  • Brioche buns, halved and toasted to perfection


  1. Prepare the Chicken: If not already done, smoke your chicken until it reaches the desired tenderness, then pull it apart into shreds using two forks or your hands.
  2. Cook the Bacon: In a pan over medium heat, cook the bacon until it’s crispy. Set aside on paper towels to drain the excess fat.
  3. Sauté the Mushrooms: In the same pan, add a bit more oil if needed, and sauté the mushrooms until they’re golden brown and tender. Season with a pinch of salt and pepper.
  4. Assemble the Sandwich: On the bottom half of the toasted brioche bun, pile a generous amount of the smoked pulled chicken. Drizzle your mustard BBQ sauce over the chicken for a zesty kick.
  5. Add Bacon and Mushrooms: Layer the crispy bacon on top of the chicken, followed by the sautéed mushrooms.
  6. Melt the Cheese: Place slices of cheddar cheese over the mushrooms. You can melt the cheese by placing the open-faced sandwich under a broiler for a minute or by covering the pan with a lid for a couple of minutes until the cheese is melted and gooey.
  7. Final Touch: Cap it off with the top half of the brioche bun. Give it a gentle press to ensure all the flavors meld together.
  8. Serve: Serve the sandwich warm, with a side of extra mustard BBQ sauce for dipping or drizzling.


  • Author: Lucas Krammes
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