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Honey Dijon Grilled Chicken Sandwich

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4 Boneless Skinless Chicken Breasts
4 Pretzel Buns
4 Slices Provolone Cheese
8 Slices Bacon, cooked
2/3 Cup Olive Oil
1/2 Cup Apple Cider Vinegar
1/2 Cup Honey
1/4 Cup Dijon Mustard
2 Tsp Salt


  1. Add the olive oil, apple cider vinegar, honey, Dijon mustard, and salt to a mixing bowl. Whisk to combine and set aside.
  2. Place the chicken breasts in a Ziploc bag. Pour ½ of the marinade into the bag. Seal and place in the fridge to marinate overnight. Cover the other ½ of the marinade and place in the fridge to be used later.
  3. Cook the bacon according to package instructions. Transfer to a paper towel lined plate to drain the grease and set aside.
  4. Preheat the grill. Remove the chicken from the Ziploc bag and grill for 6-7 minutes on each side or until an internal temperature of 165 degrees F is reached. Discard the marinade and bag.
  5. Once the chicken is done, add a slice of cheese to each chicken breast and close the grill cover for about 30 seconds to melt the cheese. Remove the chicken from the heat.
  6. Assemble the sandwiches. Spoon some of the reserved sauce on the bottom half of each bun. Add a chicken breast and top with 2 slices of bacon. Drizzle additional sauce on top and add the top half of the bun. Enjoy!
Course: Dinner, Lunch, Poultry, Sandwich, Sandwiches
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