Description
These Honey Dijon Chicken Cutlet Sandwiches combine juicy, marinated chicken breasts grilled to perfection with a sweet and tangy honey Dijon sauce. Layered with Swiss cheese, crispy bacon, and fresh lettuce and tomato, all served on a soft pretzel bun, this sandwich makes for a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 3 boneless, skinless chicken breasts
- 1/4 cup Honey Dijon Chicken Marinade (see note for adjustments)
- 1/4 cup honey
- 3 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (optional, for tang)
- Salt and pepper to taste
Sandwich Assembly
- 6 pretzel buns (or whole grain hamburger buns)
- 6 slices Swiss cheese
- 6 slices cooked bacon
- Lettuce leaves (optional)
- Tomato slices (optional)
Instructions
- Slice the Chicken: Place each chicken breast on a cutting board and carefully slice in half lengthwise to create thin cutlets. Use a sharp chef’s knife with a gentle sawing motion, applying firm pressure to ensure even, thin slices for quicker cooking.
- Marinate the Chicken: Transfer the chicken cutlets into a large freezer bag. Add the Honey Dijon marinade, seal the bag, and toss gently to coat all pieces evenly. Refrigerate for about 1 hour to allow the flavors to penetrate the meat.
- Prepare the Honey Dijon Sauce: In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar if using. Season with a pinch of salt and pepper. Set the sauce mixture aside for later use in the sandwich and for cooking.
- Grill the Chicken: Preheat a grill or grill pan to medium heat (around 400°F). Remove the chicken cutlets from the marinade, letting excess drip off. Grill each cutlet for approximately 4 minutes on each side, or until the chicken reaches an internal temperature of 165°F and juices run clear.
- Simmer the Marinade: Pour the remaining marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer for 5 minutes, allowing the sauce to thicken slightly. Remove from heat and let it cool.
- Assemble the Sandwiches: Slice the cooked bacon into thirds. On the bottom half of each pretzel bun, place a grilled chicken cutlet, then add a slice of Swiss cheese, followed by the bacon pieces. Drizzle with the thickened honey Dijon sauce. Add lettuce leaves and tomato slices if desired. Top with the bun crown.
- Serve: Serve the sandwiches immediately while warm to enjoy the perfect meld of flavors and textures.
Notes
- If you prefer a spicier version, add a pinch of cayenne pepper to the marinade.
- For a lower sodium option, use reduced-sodium bacon and pretzel buns.
- The apple cider vinegar is optional but adds a nice tangy contrast to the sweetness of the honey.
- Leftover sandwiches can be wrapped tightly and refrigerated for up to 2 days; reheat in a skillet to maintain crispiness.
- Substitute Swiss cheese with provolone or cheddar for variation.
