Grilled Honey Mustard Chicken Sandwiches
Servings: 4
Calories: 846kcal
This has been one of our favorite sandwiches for many, many years. Double-stack the grilled cutlets for extra-hungry guests! Be sure to save plenty of the honey-mustard sauce for serving with the sandwiches!
Print Recipe
Equipment
- Gas or charcoal grill
Ingredients
For the Marinade/Dressing
- ½ cup yellow mustard
- ½ cup honey
- ½ cup Italian dressing
For the Sandwiches
- 8 chicken breasts tskinless and bonelesshin,
- 16 slices bacon
- salt and pepper
- 4 hamburger buns
- 1 tablespoon unsalted butter for the hamburger buns
- 4 slices sliced cheddar cheese
- ½ cup mayonnaise optional, for garnish
Instructions
- In a medium-sized bowl or dish, whisk together the honey, mustard, and Italian dressing. Reserve about half a cup of the dressing for slathering on the toasted buns when ready to serve.½ cup yellow mustard, ½ cup honey, ½ cup Italian dressing
- Place the chicken into the marinade are turn until all cutlets are well coated.8 chicken breasts
- Preheat oven to 400°F. Place the bacon on 1 (or 2) baking sheets and bake until crisp, about 8 to 10 minutes (time will vary depending on how thick the bacon is). Flipping halfway through the baking. Set aside.16 slices bacon
- Meanwhile, turn your grill to medium-high heat.
- Grill the marinated chicken until nicely browned. Sprinkle salt and pepper over the cutlets on each side as they cook. Brush more of the marinade over the cutlets until they are golden brown and the glaze has slightly caramelized. Remove from the grill.salt and pepper
- Smear softened butter on the cut side of the buns. Grill the buns until nicely browned.4 hamburger buns, 1 tablespoon unsalted butter
- On a baking sheet, place 4 chicken cutlets, then criss-cross two slices of cooked bacon, and repeat this. Place cheese slices on top. Turn your broiler on high and then cook just until the cheese has melted, about 1 to 3 minutes. Keep an eye on this...don't let them burn!4 slices sliced cheddar cheese
- Slather a good layer of the reserved honey mustard dressing on the toasted buns. Add mayonnaise, too, if desired. Place the prepared chicken/bacon/cheese on the buns and serve them at once.½ cup mayonnaise
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
Be sure to use thin, boneless, and skinless chicken breasts. Don't purchase the chicken tenders from the supermarket. If you can't find thinly sliced breasts, go with the larger cutlets and pound them until about ¼" in thickness. You may need to cut the cutlets in half if they are too large.
You can substitute Dijon or spicy brown mustard for the yellow, if you prefer. We think yellow works best, but that's up to you!
You can also cook the bacon in a skillet, rather than the oven, if you prefer. Drain on a plate lined with paper towels.
Be sure to save at least half a cup of the dressing BEFORE placing the uncooked cutlets in the marinade. If desired, double the amount of the marinade/dressing. Discard the marinade after basting the chicken once on the grill. Use the reserved dressing for slathering on the toasted buns!
Nutrition
Calories: 846kcal | Carbohydrates: 63g | Protein: 17g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 767mg | Potassium: 319mg | Fiber: 2g | Sugar: 41g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 3mg