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Grilled Honey Mustard Chicken Sandwiches

Grilled honey mustard chicken sandwiches are awesome! So delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 846 kcal
Cuisine: American

Ingredients

FOR THE MARINADE/DRESSING
  • ½ cup yellow mustard
  • ½ cup honey
  • ½ 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 tablespoon unsalted butter for the hamburger buns
  • ½ cup mayonnaise optional, for garnish

Instructions

    Cup of Yum
  1. 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.
  2. Place the chicken into the marinade are turn until all cutlets are well coated.
  3. 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.
  4. Meanwhile, turn your grill to medium-high heat.
  5. 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.
  6. Grill the buns until nicely browned.
  7. 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!
  8. 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.

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 ¼" 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 Information

Calories 846kcal (42%) Carbohydrates 63g (21%) Protein 17g (34%) Fat 36g (55%) Saturated Fat 6g (30%) Cholesterol 77mg (26%) Sodium 1622mg (68%) Potassium 319mg (9%) Fiber 2g (8%) Sugar 41g (82%) Vitamin A 162IU (3%) Vitamin C 1mg (1%) Calcium 103mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 846

% Daily Value*

Calories 846kcal 42%
Carbohydrates 63g 21%
Protein 17g 34%
Fat 36g 55%
Saturated Fat 6g 30%
Cholesterol 77mg 26%
Sodium 1622mg 68%
Potassium 319mg 7%
Fiber 2g 8%
Sugar 41g 82%
Vitamin A 162IU 3%
Vitamin C 1mg 1%
Calcium 103mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.