Okay, so the recipe calls this a Texas-Sized BBQ Sandwich, but I fail to see a connection so I will call it as I see it. This recipe comes from the Feb/March '07 issue of Cook's Country. Very simple and not too bad for top of the stove BBQ, maybe that's the way they do it in Texas?? I lived there for a short time and thought their BBQ paled in comparison to Kansas City's, so there you have it. You can omit the chipotle if you can't handle the heat or add just half for a little fire. I used Colby/Jack cheese instead of cheddar and KC Masterpiece Hickory BBQ sauce.
BBQ Chicken Sandwich
4 slices thick cut bacon, halved crosswise
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
salt and pepper
1 cup barbecue sauce
1 canned chipotle chile in adobo sauce, minced
1/4 cup water
4 large onion rolls, split in half
1 1/2 cups shredded Colby/jack cheese
Adjust oven rack to upper-middle position and heat to 400. Fry bacon in large non-stick skillet over med-high heat until crisp, about 5 minutes. Transfer to large plate lined with paper towels and pour off all but 1 tablespoon of fat.
Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add sauce, chipotle and water. Cover, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened, 8 to 10 minutes. Remove chicken and slice crosswise in to 1/4" pieces.
Arrange rolls cut side up on baking sheet. Divide chicken among bottoms, top with sauce, cheese and bacon. Bake open faced sandwichs in oven until cheese melts and rolls are golden brown. Top with toasted top and serve.