Saturday lunch at our house can be a boring proposition at best, scary at worst. Even though I’m big on having a meal plan, something tends to happen to Saturday lunch. Even if I had something planned, it often doesn’t happen. Not sure why. So, it’s usually a “good luck” meal, sometimes it’s sandwiches again. Imagine my husband’s excitement when one Saturday afternoon I presented him with this sandwich!
And mine, at having found a delicious lunch option for any day, but a fabulous treat for Saturday afternoons!
Bacon, beautiful hearty bread, a hot grill… feels like a restaurant in here!
It’s really easy to make, the directions are below in the printable recipe.
I adapted this recipe from home is where the holmans are. Not that it wasn’t perfect just like it was. I couldn’t find smoked mozzarella so I got smoked provolone and it was delicious. And, because I’m a little bit cheap, I figured we could get 3 sandwiches out of 2 chicken breasts. I guess that all depends on the size of the bread and the chicken. You’ll have to use your judgement.
If memory serves, I think we had sliced apples with these. Apples go with chicken, bacon, and cheese so why not?
- 6 slices hearty whole grain bread
- 3 slices smoked parmesan cheese
- 6 slices bacon
- 2 pieces of Dijon chicken
- 3 tsp Dijon mustard
- Cook bacon and drain on a paper towel.
- Slice chicken breasts (against the grain) into thin slices.
- To assemble each sandwich:
- Spread mustard on one slice of bread.
- Layer one piece of cheese and 2 pieces of bacon, cut to fit, on top of the mustard.
- Add several slices of chicken.
- Top with another piece of bread and lightly butter it.
- Grill, buttered side down, until golden. (Butter the top piece before it needs to be flipped.)
- Flip and grill the other side until golden.
- Get someone to play a drumroll as your cutting this into diagonal sections of pure mouth-watering yum.