Grilled Honey Mustard Chicken Sandwiches

Honey mustard chicken sandwich on a white plate.

Grilled Honey Mustard Chicken Sandwiches

Course: BBQ

Cuisine: American

Keyword: Grilled Chicken, Grilled Chicken Sandwich, Honey Mustard Dressing

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 846kcal

Author: Kris Longwell

Grilled honey mustard chicken sandwiches are awesome! So delicious!

Print Recipe

Equipment

Gas or charcoal grill

Ingredients

FOR THE MARINADE/DRESSING

1/2 cup yellow mustard
1/2 cup honey
1/2 cup Italian dressing

FOR THE SANDWICHES

16 slices bacon
8 thin chicken breasts skinless and boneless
salt and pepper
4 to 6 slices sliced cheddar cheese
4 hamburger buns
1 tbsp unsalted butter for the hamburger buns
1/2 cup mayonnaise optional, for garnish

Instructions

In a medium-sized bowl or dish, whisk together the honey, mustard and Italian dressing. Reserve about a half a cup of the dressing for slathering on the toasted buns when ready to serve.
Place the chicken into the marinade are turn until all cutlets are well coated.
Pre-heat 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 half way through the baking. Set aside.
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 caramlized. Remove from the gril.
Grill the buns until nicely browned.
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 and eye on this...don't let them burn!
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 at once.

Video

Notes

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 1/4" 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 a half a cup of the dressing BEFORE placing the uncooked cutlets in the marinade. Discard the marinade after basting the chicken once on the grill. Use the reserved dressing for slathering on the toasted buns!

Nutrition