This is a meal I’ve made several times. Each time, I intend to blog it but I either get so excited to eat I forget to take a picture – or rush through taking a picture and can’t manage to get a good one. This time was really no different – once it came out of the pan I snapped a few shots and then ditched the camera to dig in. This picture really isn’t the best, but I decided it was time to share the recipe anyway.

These sandwiches are super simple but they’re super flavorful. The chicken on it’s own is excellent too. We usually double the marinade and grill up about a pound of chicken, eating some that night and saving some for these sandwiches. It makes for a quick, easy weeknight meal.

Dijon Chicken Club Melts
(from Homemade by Holman)
Serves 2

1 oz. + 1 T. dijon mustard
1 T. apple cider vinegar
1 T. honey
1 t. lemon juice
1/2 t. dried thyme
1/2 t. paprika
1/2 t. black pepper
1/4 t. salt
1 large chicken breast
4 slices white bread
2 slices mozzarella cheese
4 slices bacon
2 t. Dijon mustard

In a small bowl, whisk together first eight ingredients. Add chicken breast to bowl and turn to coat. Refrigerate for at least an hour.

Preheat grill and cook chicken over medium heat for 5-6 minutes per side, until cooked through. Remove from grill and let sit for ten minutes before thinly slicing.

Preheat a large skillet over medium high heat. Add bacon and cook until crispy. Drain on a paper towel. Remove bacon grease and wipe out pan with a paper towel, return pan to stove and reduce heat to medium.

Lightly butter one side of bread slices, spread mustard on non-buttered side of one piece of bread. Add one slice of cheese, 2 slices of bacon, cut in half, and half the chicken to each. Top with remaining slice of bread and place buttered side down in the skillet.

Cook 3-4 minutes until golden brown and flip. Cook about another 3 minutes until cheese is melted and sandwich is golden brown.