Hot Honey Chicken Sandwich Recipe
Grilled chicken glazed with Mike’s hot honey, layered with Cabot sharp cheddar and apple kale slaw on our fresh ciabatta roll. Served with hand-cut fries or local greens
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Ingredients
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Chicken
Apple Kale Slaw
Sandwich Assembly
Sides
Method
Chicken Preparation
- 1
Grill the Chicken
Preheat your grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil and season both sides with salt and black pepper. Grill the chicken for about 6-7 minutes on each side or until cooked through and the internal temperature reaches 165°F (75°C).
- 2
Apple Kale Slaw Preparation
- 3
Combine Slaw Ingredients
In a large bowl, combine chopped kale, thinly sliced green apple, and shredded carrot.
- 4
Make the Dressing
In a small bowl, whisk together apple cider vinegar, honey, salt, and black pepper. Pour the dressing over the slaw mixture and toss until well combined. Let it sit for at least 10 minutes for the flavors to meld.
Sandwich Assembly
- 5
Assemble the Sandwich
Slice the ciabatta rolls in half. Place a grilled chicken breast on the bottom half of each roll. Top with two slices of Cabot sharp cheddar cheese, followed by a generous amount of apple kale slaw. Place the top half of the roll on to finish the sandwich.
Fries Preparation
- 6
Prepare the Fries
Cut the potatoes into fries and soak them in cold water for at least 30 minutes. Drain and pat dry.
- 7
Cook the Fries
Heat olive oil in a large skillet over medium-high heat. Once hot, add the fries and season with salt. Cook for about 5-7 minutes, turning occasionally, until golden brown and crispy.
