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I must say, of all of the summer grilled favorites, a juicy grilled chicken sandwich is easily in my top 5. But admittedly, on their own, they can be pretty boring after a while. Unless, like me, you made it your mission to jazz it up! That’s right, this honey mustard grilled chicken sandwich is next level! Honey mustard marinated chicken breast, topped with sweet and sticky black pepper bacon, and a honey mustard slaw, all sandwiched between a pretzel bun! This has officially become my sandwich of the summer.
Sweet Pepper Bacon & Honey Mustard Chicken
The key to this recipe is the never-ending layer of flavors! For starters, there is the sticky pepper bacon! To begin, preheat the oven to 400℉. Line a baking sheet with parchment paper and lay down 8 slices of thick cut, uncooked bacon. Drizzle with 2-3 tbsp of pancake or maple syrup, and use a basting brush to coat the bacon evenly. Next, sprinkle the bacon with 1/2 tsp of cayenne/red pepper flakes and a generous amount of cracked black pepper. Bake in the oven for 15-20 min or until the bacon is the crispness you like. If the edges blacked too quickly, reduce the heat to 350. Remove from oven and set baking sheet aside, allowing bacon to cool completely on the sheet.
Meanwhile, in a large mixing bowl, add 2 chicken breast that have been halved and pounded thin (4 pieces total). Next, add 3tbsp of mustard (I used a whole grain garlic mustard, but any preferred flavor works!). Also, drizzle in 2 tbsp honey, ¼ oil, ¼ tsp cayenne, and salt and pepper to taste. Mix until chicken is completely coated. Grill at about 400°, or sauté in light oil over medium high heat, 3-5 minutes per side or until the chicken is golden brown and the internal temperature is 165°.
Honey Mustard Slaw and Sandwich
While the chicken and bacon cook, you can go ahead and make your delicious honey mustard slaw. In a bowl, mix together 2 cups of bagged slaw mix, 1/3 cup mayo, 2 tbsp of white vinegar, 1 1/2 tbsp honey, 2 tbsp mustard, and black pepper to taste. Feel free to adjust any ingredients as needed. I like to let mine sit for a few minutes, then add in about 1/2 cup more slaw mix, as it does tend to get soggy quickly.
To assemble the sandwiches, split open one pretzel bun (toasting is optional but totally worth it). To the bottom of a bun, layer one large leaf of Bibb or “living” lettuce, one slice of an heirloom tomato, and a few sliced red onions. Top this with one piece of chicken and a slice of cheese of your choice. I used gouda, but Swiss or munster would be nice here too! Next, layer on 2 pieces of peppered bacon, and 2 heaping tbsp of the slaw.
Finally, totally optional, but I like to mix equal parts mustard and honey, about 2 tbsp each, and drizzle over the top of the slaw before topping with the top bun. Repeat 3 more times with remaining buns and serve immediately. Now all you need to do is grab the napkins because the sandwich is juicy and saucy, dripping with honey mustard and slaw! Hearty, packed with layers of flavor, it is only a matter of time before this honey mustard grilled chicken sandwich, too, becomes your summer sandwich of choice!
Want more sandwich recipes?
Buffalo Chickpea Salad Sandwich
Heirloom Mozzarella Sandwich With Herb Mayo
Mortadella Burrata Sandwich
Egg White Grill Sandwich
Roast Beef Sandwich With Herb Horseradish Sauce
Honey Mustard Chicken Sandwich
Ingredients
Sweet Pepper Bacon
- 8 slices thick cut bacon
- 3 tbsp regular or maple syrup
- ½ tsp cayenne pepper or 1 tsp red pepper flake
- 1 tbsp cracked pepper
Honey Mustard Chicken
- 2 medium boneless chicken breast halved and pounded thin
- 3 tbsp grainy mustard
- 2 tbsp honey
- ¼ cup olive or avocado oil
- ¼ tsp cayenne or red pepper flakes
- salt and pepper to taste
Honey Mustard Slaw
- 2 cups slaw mix
- 2 tbsp white vinegar
- ⅓ cup mayo
- 2 tbsp grainy mustard
- 1½ tbsp honey
- coarse ground pepper
Chicken Sandwich
- 4 pretzel buns
- 4-6 large leaves Bibb or living lettuce
- 1 medium heirloom tomato sliced
- ¼ medium red onion thinly sliced
- 4 slices swiss cheese could also use munster, provolone, gouda
- 2 tbsp each honey and grainy mustard mixed
Instructions
Sweet Pepper Bacon
- Preheat the oven to 400℉
- Line a baking sheet with parchment paper and lay down your uncooked bacon
- Drizzle with syrup or maple, and use a basting brush to coat the bacon evenly. Sprinkle with cayenne/red pepper flakes and cracked black pepper
- Bake in the oven for 15-20 min or until the bacon is the crispness you like. If the edges blacked too quickly, reduce the heat to 350.
- Remove from oven and set baking sheet aside, allowing bacon to cool completely on the sheet.
Honey Mustard Chicken Sandwich
- In a large mixing bowl, add halved and pounded chicken breast, along with 3tbsp mustard, 2 tbsp honey, ¼ oil, ¼ tsp cayenne, and salt and pepper to taste.
- Mix until chicken is completely coated. Grill at about 400°, or sauté in light oil over medium high heat, 3-5 minutes per side or until the chicken is golden brown and the internal temperature is 165°
Slaw and Sandwich
- While the chicken and bacon cook, mix all of the slaw ingredients (slaw mix, mayo, vinegar, honey, mustard, and black pepper) in a bowl and set aside.
- To assemble the sandwiches, split one pretzel bun (toasting is optional). To the bottom of a bun, layer one large leaf of lettuce, one tomato slice, and a few sliced onions.
- Top with one piece of chicken, a slice of cheese, 2 pieces of bacon, and 2 heaping tbsp of the slaw. Optional, but I live to mix equal parts mustard and honey, and drizzle over the top of the slaw before topping with the top bun.
- Repeat 3 more times with remaining buns and serve immediately.
