6 to 8(20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
Coarse salt and freshly ground pepper to taste
6slicesthick-cut applewood smoked bacon, cut in half
3large (3 to 4 ounces) ciabatta buns, split in half
¾cupshredded Gouda cheese
Additional Dijon mustard, if desired
Heat oven to 375°F. Arrange chicken on a foil-lined baking sheet. Season with salt and pepper; brush with 2 tablespoons mustard. Bake about 30 minutes or until no longer pink in center (165°F on an instant read thermometer).
Meanwhile, cook bacon in a large skillet over medium heat until crispy and browned. Drain bacon on paper towels, reserving 2 tablespoons bacon fat.
Trim the tough green tops from the leeks and slice them in half lengthwise. Rinse well to remove any sand or grit. Thinly slice crosswise. Heat 1 tablespoon of reserved bacon fat in large skillet; sauté leeks over medium-high heat about 10 minutes or until tender. Place in a small bowl.
Heat remaining 1 tablespoon fat in skillet over medium heat. Toast buns, cut-side down, until golden brown.
To assemble sandwiches, spread toasted buns with mustard. Slice chicken and arrange on bottom halves of toasted buns. Sprinkle with cheese (see note), then top with bacon and leeks.
Place sandwiches under the broiler for 1 to 2 minutes to melt the cheese if desired, before topping with bacon and leeks.