Honey Mustard Chicken Sandwich with Bacon and Slaw Recipe

Introduction

This Honey Mustard Chicken Sandwich combines juicy, flavorful chicken with sweet and spicy bacon, fresh slaw, and melted cheese on a soft pretzel bun. It’s a satisfying and delicious meal perfect for lunch or dinner that’s easy to prepare at home.

Ingredients

• 8 slices thick cut bacon
• 3 tbsp regular or maple syrup
• ½ tsp cayenne pepper (or 1 tsp red pepper flakes)
• 1 tbsp cracked black pepper
• 2 medium boneless chicken breasts (halved and pounded thin)
• 3 tbsp grainy mustard
• 2 tbsp honey
• ¼ cup olive or avocado oil
• ¼ tsp cayenne or red pepper flakes
• Salt and pepper to taste
• 2 cups slaw mix
• 2 tbsp white vinegar
• ⅓ cup mayonnaise
• 2 tbsp grainy mustard
• 1½ tbsp honey
• Coarse ground black pepper
• 4 pretzel buns
• 4-6 large leaves Bibb or living lettuce
• 1 medium heirloom tomato (sliced)
• ¼ medium red onion (thinly sliced)
• 4 slices Swiss cheese (or Muenster, Provolone, Gouda)
• 2 tbsp each honey and grainy mustard (mixed for drizzling, optional)

Instructions

1. Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and lay the uncooked bacon slices flat on the sheet. Drizzle the bacon with syrup or maple and use a basting brush to coat evenly. Sprinkle with cayenne or red pepper flakes and cracked black pepper.
2. Step 2: Bake the bacon for 15-20 minutes, or until it reaches your preferred crispness. If the edges brown too quickly, reduce the oven temperature to 350°F. Once done, remove from oven and allow bacon to cool on the baking sheet.
3. Step 3: In a large bowl, combine halved and pounded chicken breasts with 3 tablespoons grainy mustard, 2 tablespoons honey, ¼ cup oil, ¼ teaspoon cayenne or red pepper flakes, and salt and pepper to taste. Stir well to coat the chicken evenly.
4. Step 4: Grill the chicken at about 400°F or sauté in a lightly oiled pan over medium-high heat for 3-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
5. Step 5: While the chicken and bacon are cooking, prepare the slaw by mixing the slaw mix, mayonnaise, white vinegar, honey, grainy mustard, and a few grinds of coarse black pepper in a bowl. Set aside.
6. Step 6: To assemble the sandwiches, split each pretzel bun (toasting is optional). On the bottom half, layer one large leaf of lettuce, one slice of tomato, and a few slices of red onion.
7. Step 7: Add one piece of cooked chicken on top of the vegetables, then a slice of Swiss cheese, followed by two pieces of the sweet pepper bacon.
8. Step 8: Spoon about 2 heaping tablespoons of slaw over the bacon. If desired, drizzle the slaw with a honey and grainy mustard mixture before placing the top bun on the sandwich.
9. Step 9: Repeat with remaining buns and serve immediately for the best taste and texture.

Tips & Variations

• For extra smoky flavor, try using smoked paprika in the chicken marinade instead of cayenne.
• Substitute the pretzel buns with brioche or ciabatta for a different bread option.
• Use spicy brown mustard if you prefer a stronger mustard kick in your sandwich.
• Try adding avocado slices for more creaminess and nutrients.
• For a vegetarian version, substitute grilled chicken with grilled portobello mushrooms and omit bacon.

Storage

Store leftover cooked chicken and bacon separately in airtight containers in the refrigerator for up to 3 days. Keep slaw in a separate container as well. To reheat chicken and bacon, warm gently in a skillet or oven to retain crispiness. Assemble sandwiches fresh before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bacon ahead of time?

Yes, you can cook the bacon up to two days ahead and store it in the refrigerator. Reheat briefly in the oven or a skillet to restore crispness before assembling the sandwiches.

What if I don’t have grainy mustard?

You can use Dijon mustard as a substitute. It will be smoother but still provide the tangy flavor essential to this recipe.

Honey Mustard Chicken Sandwich with Bacon and Slaw Recipe

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4.5 from 52 reviews

This Honey Mustard Chicken Sandwich combines sweet and spicy flavors with the savory goodness of crispy bacon, tender grilled chicken, tangy slaw, and melty Swiss cheese, all nestled inside a soft pretzel bun. The sandwich delivers a perfect balance of textures and tastes for a satisfying meal.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Pepper Bacon

• 8 slices thick cut bacon
• 3 tbsp regular or maple syrup
• ½ tsp cayenne pepper (or 1 tsp red pepper flakes)
• 1 tbsp cracked black pepper

Honey Mustard Chicken

• 2 medium boneless chicken breasts (halved and pounded thin)
• 3 tbsp grainy mustard
• 2 tbsp honey
• ¼ cup olive or avocado oil
• ¼ tsp cayenne pepper or red pepper flakes
• Salt and pepper to taste

Slaw

• 2 cups slaw mix
• 2 tbsp white vinegar
• ⅓ cup mayonnaise
• 2 tbsp grainy mustard
• 1½ tbsp honey
• Coarse ground black pepper to taste

Sandwich Assembly

• 4 pretzel buns
• 4–6 large leaves Bibb or living lettuce
• 1 medium heirloom tomato, sliced
• ¼ medium red onion, thinly sliced
• 4 slices Swiss cheese (or Munster, Provolone, Gouda)
• 2 tbsp honey mixed with 2 tbsp grainy mustard for drizzle (optional)

Instructions

1. Prepare Sweet Pepper Bacon: Preheat your oven to 400℉ (or reduce to 350℉ later as needed). Line a baking sheet with parchment paper and lay out the uncooked bacon slices. Drizzle the bacon generously with syrup or maple syrup and use a basting brush to coat evenly. Sprinkle cayenne pepper or red pepper flakes and cracked black pepper over the bacon. Bake for 15-20 minutes or until crisp to your liking. If bacon edges brown too fast, lower oven temperature to 350℉. Remove from oven and let cool on the baking sheet.
2. Prepare Honey Mustard Chicken: In a large mixing bowl, combine halved and pounded chicken breasts with 3 tablespoons grainy mustard, 2 tablespoons honey, ¼ cup olive or avocado oil, ¼ teaspoon cayenne or red pepper flakes, and salt and pepper to taste. Toss thoroughly to coat the chicken evenly. Grill chicken over medium-high heat at about 400°F or sauté in a lightly oiled pan, cooking 3-5 minutes per side until golden brown and internal temperature reaches 165°F.
3. Make the Slaw: While chicken and bacon cook, prepare slaw by mixing 2 cups slaw mix with ⅓ cup mayonnaise, 2 tablespoons grainy mustard, 1½ tablespoons honey, 2 tablespoons white vinegar, and coarse ground pepper to taste. Stir well and set aside.
4. Assemble the Sandwiches: Split the pretzel buns (toasting optional). On the bottom bun, layer 1 large leaf of Bibb or living lettuce, a slice of heirloom tomato, and some thinly sliced red onion. Add one cooked chicken piece, a slice of Swiss cheese, and 2 pieces of bacon. Top with about 2 heaping tablespoons of slaw. For extra flavor, drizzle a mixture of equal parts honey and grainy mustard over the slaw. Place the top bun on and repeat assembly for remaining sandwiches. Serve immediately.

Notes

• Adjust cayenne or red pepper flakes to your preferred spice level.
• Maple syrup can be substituted with regular honey for bacon glaze if desired.
• To keep bacon crispier, drain on paper towels after baking if preferred.
• Chicken can be cooked on a grill pan, outdoor grill, or stovetop skillet depending on your equipment.
• Slaw can be made ahead of time to allow flavors to meld.
• Substitute Swiss cheese with your preferred melting cheese like Munster, Provolone, or Gouda.
• Toasting the pretzel buns adds extra texture but is optional.
• For a gluten-free option, substitute pretzel buns with gluten-free buns or bread.

Keywords: honey mustard chicken, chicken sandwich, bacon sandwich, pretzel bun sandwich, grilled chicken sandwich, sweet and spicy bacon