SmokeHouse Melt
Sometimes going out to eat is a real treat — no planning, no cooking, no dishes. The downside can be crowds, high prices, noisy tables, or long drives; we live thirty minutes from the city, so that can matter. Because of that, I love recreating restaurant dishes at home. It’s cheaper, quieter, and it lets me enjoy dishes that may no longer be on a restaurant’s menu or come from a place that’s closed.
I used to work at a restaurant called Rockola. Most of their locations have closed and the nearest one is about an hour and a half away, so when I wanted a favorite menu item I started making it at home.
This used to be on their menu:
The SmokeHouse Melt:
Grilled chicken topped with bacon strips, barbecue sauce, melted cheddar cheese and tomatoes. Served with a hot baked potato and homemade baked beans.
My husband and I recreated it at home. Their version came with baked beans and a baked potato; we served our Melt with Portobello mushroom fries and a baked potato, and I skipped the tomatoes.
Our SmokeHouse Melt
What you need:
(Quantities depend on how many you’re feeding; this made two servings.)
– 2 skinless, boneless chicken breasts
– 4 strips of bacon, plus about 1/4 cup crumbled bacon
– 4 slices cheddar cheese (or enough to cover the tops of the chicken; I sliced from a block)
– 1/2 cup barbecue sauce
What to do:
1. Grill or bake the chicken until cooked through. Season with salt and pepper if desired. We used a George Foreman grill.
2. Preheat the oven broiler.
3. Place the cooked chicken breasts on a baking sheet. Using a spoon or basting brush, spread barbecue sauce over each breast.
4. Arrange two strips of bacon on each breast in an “X” shape.
5. Lay cheddar slices over the bacon and sprinkle with crumbled bacon.
6. Place under the broiler for about 5 minutes, or until the cheese is melted and bubbly. Remove and serve immediately.
Sides we served:
– Baked potato
– Portobello mushroom fries
Notes:
This is a flexible, comfort-food recipe that’s easy to adapt. Swap cheeses, use your favorite BBQ sauce, or add sliced tomatoes if you like. It’s a great way to bring a diner favorite home with minimal effort.
I’m linking this bacon-forward recipe to Eat at Home’s Ingredient Spotlight: Bacon Fest because bacon makes everything better.
Thank you to everyone who follows and reads along — your support means a lot.
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