Grilled Chicken Honey Dijon Sandwich
| Serves | 2 |
|---|---|
| Ingredients | Poultry, Vegetables, Bread, Meat |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Strips of grilled honey-Dijon chicken, pancetta, fontina cheese, arugula and beefsteak tomato are served in ciabatta bread to make a mouth watering sandwich.
Ingredients
5 tbsp. extra-virgin olive oil
4 tsp. honey Dijon mustard
1⁄2 tsp. chopped fresh thyme
Salt and pepper, to taste
2 (6 oz.) boneless, skinless chicken breasts
6 thin slices pancetta or bacon
1 loaf (8-x4-in.) ciabatta, split horizontally
1 tbsp. mayonnaise
4 oz. fontina or Crescenza cheese
10 arugula leaves
1 ripe beefsteak tomato, sliced
Steps
1. Whisk together oil, mustard, thyme, salt, and pepper. Add chicken; marinate 15 min.
2. Remove chicken from marinade and grill over med.-high heat or broil for 5 min. each side. Cool and slice chicken.
3. Cook pancetta or bacon until crisp.
4. Spread mayonnaise on both bread halves. On bottom half, layer chicken, cheese, pancetta, arugula, and tomato. Top with second bread half and cut into two pieces.