Name: Grilled Chicken Sandwich with Hot Honey and Bacon
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4 serving(s)
Ingredients: 4 skinless, boneless chicken breasts (6 to 8 ounces each); 2/3 c. honey; 2/3 c. country-style dijon mustard; 1 tsp. paprika; 1/2 tsp. kosher salt; 1/4 tsp. black pepper; Juice of 1 lemon; Pinch of red pepper flakes (optional); 1/4 c. mayonnaise; 8 slices thick-cut bacon, halved crosswise; 1 1/2 c. shredded sharp cheddar cheese (about 6 ounces); 4 ciabatta buns, split and toasted; Pickle spears, for serving

Step 1Slice the chicken breasts in half horizontally to make 8 thin cutlets.

Step 2Combine the honey, mustard, paprika, salt, pepper, lemon juice, and red pepper flakes, if using, in a large bowl. Remove ¼ cup of the mixture to a small bowl, stir in the mayonnaise, and refrigerate until ready to serve. Add the chicken to the remaining mixture and toss to coat. Cover and marinate in the refrigerator for 2 to 4 hours.

Step 3Cook the bacon in a large cast-iron skillet over medium heat, turning occasionally, until crisp, 5 to 6 minutes. Remove to a paper towel–lined plate and pour off all but 2 tablespoons of the bacon fat.

Step 4Increase the heat to medium-high. Working in 2 batches, cook the chicken in the remaining bacon fat until cooked through, 3 to 4 minutes per side. About 1 minute before the chicken is done, top each cutlet with 2 pieces of bacon and 3 tablespoons shredded cheddar and cover the skillet to melt, about 1 minute.

Step 5Spread the reserved honey mustard on the cut sides of each bun. Fill with the chicken (2 pieces per sandwich). Serve with pickles.