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Grilled Chicken Club Sandwich





Serves 4 |
A yummy twist on the classic sandwich.
Ingredients:
1/2 cup mayonnaise |
4 tablespoons whole-grain mustard |
1/2 teaspoon Dijon mustard |
1/2 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
2 tablespoons cider vinegar |
2 tablespoons vegetable oil |
8 slices bacon, cooked |
2 boneless, skinless chicken breasts, halved horizontally |
8 slices sandwich bread, your preference |
8 leaves romaine lettuce |
2 tomatoes, sliced |
1/2 red onion, thinly sliced |
Directions:
- Stir together the mayonnaise and whole-grain mustard in a small bowl. Set aside.
- In a mixing bowl, combine Dijon mustard, kosher salt, black pepper, cider vinegar and vegetable oil. Stir together until well combined. Add chicken to the bowl and coat evenly.
- Cook the bacon in batches for about 4-5 minutes on medium-high heat, until just crispy. Transfer bacon to a paper towel lined plate.
- Drain about 3/4 of the bacon grease from the pan and return it to the stovetop. Add the chicken to the pan and cook for 5-6 minutes on each side until cooked through.
- While the chicken is cooking, toast the sandwich bread.
- Spread the mayo-mustard mixture on one side of each slice of bread. Place one piece of chicken on a slice of bread. Place two leaves of Romaine on the chicken and top with a few slices of tomato and red onion. Lay two slices of bacon on top and complete the sandwich with a second slice of bread. Repeat process to make the other three sandwiches.
Cooking Method: | Stovetop |
Main Ingredient: | Chicken Breast |
Course: | Dinner |
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