Grilled Chicken Honey Dijon Sandwich

Grilled Chicken Honey Dijon Sandwich
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
2

Strips of grilled honey-Dijon chicken, pancetta, fontina cheese, arugula and beefsteak tomato are served in ciabatta bread to make a mouth-watering sandwich.

Ingredients

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
 

Steps

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.
 

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources