Grilled Chicken and Bacon Sandwich with Mint Honey Mustard
Sandwich #5 in the Serious Sandwich Cookalong
Sometimes it’s the little things. You start with a chicken sandwich that includes mayo tomato and lettuce, add bacon, and then BAM, Emeril adds Mint Honey Mustard. Whew, this stuff is going to be a staple at our house going forward. It adds tons of flavor without overpowering everything else.
There is a whole section of “Emeril’s Kicked-Up Sandwiches” that includes mayos, spreads, sauces, dressings, vinaigrettes, ketchups, etc. I feel like I’ve just scratched the surface of this book and I’ve been cooking out of it for two weeks.
The sandwich starts with pounding chicken breasts into a more even size and shape, marinating them in jalapeno, ginger, garlic and some other things, and then marinating them in the fridge for a few hours. I am a big fan of the marinating process as it breaks up the cooking tasks for a meal. Get it started, clean up and go do something else, and then come back. Continue where you left off. It makes for a less stressful final prep/cook experience. At least it *better*!
Later, I primed the chicken grilling pan by cooking up the bacon before putting on the chicken. Grilling up the chicken was easy given that it was all about the same size and shape. Emeril’s recipe suggested using his homemade mayo recipe, and my plan is to wait to try that recipe on a day in the future. As I said earlier, the Mint Honey Mustard is fantastic.
Assembly is simple, and you know what you need to do after that.