Grilled Chicken Honey Dijon Sandwich
Strips of grilled honey-Dijon chicken, pancetta, fontina cheese, arugula and beefsteak tomato are served in ciabatta bread to make a mouth-watering sandwich.
5 tbsp. extra-virgin olive oil
4 tsp. honey Dijon mustard
1⁄2 tsp. chopped fresh thyme
Salt and pepper, to taste
2 (6 oz.) boneless, skinless chicken breasts
6 thin slices pancetta or bacon
1 loaf (8-x4-in.) ciabatta, split horizontally
1 tbsp. mayonnaise
4 oz. fontina or Crescenza cheese
10 arugula leaves
1 ripe beefsteak tomato, sliced
1. Whisk together oil, mustard, thyme, salt, and pepper. Add chicken; marinate 15 minutes.
2. Remove chicken from marinade and grill over medium-high heat or broil for 5 minutes each side. Cool and slice chicken.
3. Cook pancetta or bacon until crisp.
4. Spread mayonnaise on both bread halves. On bottom half, layer chicken, cheese, pancetta, arugula, and tomato. Top with second bread half and cut into two pieces.