Description
These Honey Dijon Chicken Cutlet Sandwiches offer a delicious combination of tender grilled chicken marinated in a sweet and tangy honey Dijon sauce, topped with Swiss cheese, crispy bacon, and fresh vegetables, all nestled in soft pretzel buns. This quick and flavorful sandwich is perfect for a satisfying lunch or casual dinner.
Ingredients
Scale
For the Chicken and Marinade
- 3 boneless, skinless chicken breasts
- 1/4 cup Honey Dijon Chicken Marinade (see recipe below)
- Salt and pepper to taste
Honey Dijon Marinade and Sauce
- 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
- Prepare 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 thickness for quick cooking.
- Marinate the Chicken: Transfer the chicken cutlets into a large freezer bag. Add the Honey Dijon marinade prepared by whisking honey, Dijon mustard, and optional apple cider vinegar. Seal the bag and toss gently to coat all pieces evenly. Refrigerate for about 1 hour to allow flavors to meld and tenderize the chicken.
- Make 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 this aside to use later as a finishing sauce for the sandwiches.
- Cook the Chicken: Preheat a grill or grill pan over medium heat (approximately 400°F). Remove the chicken cutlets from the marinade, letting excess drip off to avoid flare-ups. Grill the chicken for about 4 minutes per side or until the internal temperature reaches 165°F and the juices run clear, indicating thorough cooking.
- Simmer the Marinade: Pour the remaining marinade into a small saucepan. Bring it to a boil over medium-high heat and then reduce to a simmer for 5 minutes until the sauce thickens slightly. Remove from heat and allow it to cool before drizzling.
- Assemble the Sandwiches: Slice the cooked bacon into thirds. Place a grilled chicken cutlet on the bottom half of each pretzel bun. Top each with a slice of Swiss cheese, broken bacon pieces, and a generous drizzle of the honey Dijon sauce. Add lettuce leaves and tomato slices if desired. Cover with the top half of the bun to complete the sandwich.
- Serve and Enjoy: Serve the sandwiches immediately while warm to enjoy the perfect blend of savory, sweet, and tangy flavors in every bite.
Notes
- Marinate the chicken for at least 1 hour or up to overnight for more intense flavor and tenderness.
- If you do not have pretzel buns, whole grain hamburger buns make a great substitute.
- Apple cider vinegar is optional but adds a pleasant tang to the honey Dijon sauce.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Simmering the leftover marinade helps create a flavorful glaze without raw chicken risks.
