Start by shredding your leftover grilled chicken or poaching chicken breasts in simmering water for about 15-20 minutes until fully cooked. Once done, use two forks to pull the meat apart into tender shreds.

In a large skillet, cook crispy bacon over medium heat for about 5-7 minutes until it reaches a perfect crispness. Use tongs to flip the bacon halfway through for even cooking.

Using the same skillet with the reserved bacon drippings, add sliced jalapeños and sauté over medium heat for 3-4 minutes until they soften and become fragrant.

In a mixing bowl, combine the shredded chicken, crispy bacon (chopped into pieces), sautéed jalapeños, mayonnaise, and half of your shredded cheese. Stir until everything is evenly coated.

Take a slice of your chosen bread and pile on a generous portion of the chicken filling mixture. Sprinkle the remaining shredded cheese on top, then place another slice of bread on top.

Heat a skillet over medium heat and add a drizzle of olive oil. Carefully place the assembled sandwich in the skillet and grill for 3-4 minutes until the bread is golden brown.

Once both sides of the Spicy Bacon Jalapeño Chicken Melt are perfectly toasted and the cheese is bubbly, remove it from the skillet. Let it rest for a minute before slicing in half.