Cobb-Style Chicken Sandwich
4 slices bacon
2 large boneless, skinless chicken breast halves (8 ounces total)
1 tablespoon honey
2 slices Swiss, cheddar, or Monterey Jack cheese
2 Kaiser or individual French-style rolls, or whole wheat buns, split and toasted
1 tablespoon Dijon-style or coarse-grain mustard
1 small tomato, thinly sliced (optional)
1/2 of a small ripe avocado, sliced (optional)
Leaf lettuce (optional)
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In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Reserve 2 tablespoons of the drippings in the skillet; discard the remaining drippings.
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Place each chicken breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound the chicken lightly with the flat side of a meat mallet to 1/4-inch thickness.
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Cook chicken in reserved bacon drippings over medium heat for 4 to 6 minutes or until chicken is tender and no pink remains, turning once. Brush chicken with honey; top with cheese.
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To serve, spread roll or bun halves with the mustard. Add the chicken with cheese, bacon, and, if desired, tomato, avocado, and lettuce leaves. Top with roll or bun tops.