Bacon + Swiss Chicken Sandwich
Why we love it:
- 1⁄2 pound Bacon
- 1 pound Chicken Breast (boneless/skinless - cutlets are easy)
- 1 Tablespoon Dijon Mustard (divided)
- 1 Tablespoon Mayonnaise (divided)
- 8 ounces Swiss Cheese (sliced)
- 1 Heirloom Tomato
- 4 Brioche Hamburger Buns
- 4 cups Spring Mix Salad Greens
- 1 Cucumber
- 3 Tablespoons Salad Dressing
Sauté the bacon in pan on the stove top; or microwave it; or bake it at 425 until it’s crisp to your preference. Any method works here. Set aside out of the cooking grease when done.
Stir together the mustard and mayo. Use half of it to rub on the chicken. Season both sides with salt and pepper.
Heat a grill pan over medium-high heat and sear for 4 minutes. If you want to make cross hatches, rotate 90 degrees and cook for another 3 minutes. Flip and repeat on the other side, cooking the chicken breast for about 10 - 15 minutes total depending on thickness. If they’re quite thick and you’re worried about them cooking through, add them to the oven for a few minutes or cover the grill pan for 3 minutes.
When the chicken is cooked through, layer on the slices of cheese and bacon. Cover until the cheese melts. Turn off heat.
Spread the remaining sauce on buns, top with chicken. Slice tomato and add to the top. Slice in half if desired.
Serve with lettuces, sliced cucumber, and toss with salad dressing to taste.