Dijon Chicken Sandwich Grilled/fried Recipe

Prepare and flatten

If chicken breasts are thick, butterfly each breast and then pound gently to an even thickness of about 3/4 inch using a meat mallet or rolling pin placed between plastic wrap. This ensures even cooking.

Season with Dijon

Pat chicken dry with paper towels. In a small bowl combine Dijon mustard, olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Brush both sides of each chicken breast with the Dijon mixture, reserving a tablespoon for finishing if desired. Let rest 10 minutes at room temperature (or refrigerate up to 30 minutes).

Cook bacon

In a skillet over medium heat, cook bacon strips until crisp, about 6–10 minutes, turning as needed. Transfer to a paper towel-lined plate to drain. Keep skillet with some bacon fat for optional flavor when grilling chicken, or discard and wipe pan clean if frying chicken.

Prepare cheese

Have mozzarella slices ready. You will place them on the hot chicken in the last 1–2 minutes of cooking to melt.

Prep vegetables and buns

Slice tomato into 1/4-inch rounds. Rinse and dry lettuce leaves. Split buns and spread butter on cut sides.

Toast buns

Toast buttered buns cut-side down in a dry skillet over medium heat or on a grill until golden, about 1–2 minutes. Remove and set aside.

Grilling method

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate lightly. Place Dijon-coated chicken on the grill and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). During the last 1–2 minutes of cooking, top each breast with 2 slices of mozzarella and close the grill lid (or cover pan) to melt the cheese. Remove and rest 3–5 minutes.

Frying method (breaded)

If frying, set up a dredging station: shallow bowl with flour, another with beaten egg and milk, and a third with breadcrumbs mixed with salt and pepper. Heat vegetable oil in a large skillet over medium-high until it reaches 350°F (175°C) or shimmers. Dredge each Dijon-coated breast in flour, then egg mixture, then breadcrumbs, pressing to adhere. Fry 3–4 minutes per side until golden and internal temp 165°F (74°C). Transfer to a wire rack or paper towels and, while hot, place mozzarella slices on chicken to melt for 1–2 minutes. Drain briefly and rest 3–5 minutes.

Spread mayonnaise evenly on both cut sides of each toasted bun. On the bottom half, place lettuce leaf(s), then tomato slices (season tomato lightly with a pinch of salt and pepper if desired). Place the rested mozzarella-topped chicken breast on the tomato, then arrange 3 slices of cooked bacon on top of the chicken. Add any remaining Dijon mixture (if reserved) or an extra dollop of mayo on the top bun, then close the sandwich.

Slice each sandwich in half if desired and serve immediately while warm.