The Briny Lemon: Chicken BLTs with Honey Mustard

If you love a good BLT, turn the sandwich into dinner with lean grilled chicken breast and a sweet and tangy honey-mustard sauce. Smoky bacon, slightly charred chicken, fresh tomatoes, and a simple, great-tasting dressing give this casual dinner a tasty balance of flavors.

Note: I cooked the bacon in a grill pan not only for the ease of using only one pan for both meats, but also because grilled bacon takes on extra smoky flavor without “frying.” If you don’t have a grill pan, use a heavy skillet, but be sure to pour out most of the fat before adding the chicken to the pan.

Serves 2

Ingredients

2 tbsp honey
1 tbsp Dijon mustard
sea salt
freshly ground black pepper
3 slices of bacon, cut crosswise in half
2 chicken breast cutlets, 3-4 oz each
4 slices Texas toast, lightly toasted
2 large red or green leaf lettuce leaves
1 small cluster tomato, cut into 6 thin slices
dill pickle spears, for serving (optional)

Sandwich Ingredients

Preparation

Combine the honey and mustard in a small bowl and season with salt and pepper. Set aside.

Honey Mustard Mixture

Heat a grill pan over medium-high heat. Grill the bacon slices until cooked through, but not crisp, about 7 minutes, depending on thickness. Remove and drain on paper towels. (Do not wipe the grill pan.)

Bacon Begnning to Grill

Grilled Bacon

Season the chicken with salt and pepper and place in the pan. Grill until golden brown and cooked through, 4-5 minutes per side, depending on thickness. Remove and let rest 3 minutes.
Divide the honey-mustard sauce and spread on all 4 slices of bread. Lay a chicken breast on each of 2 slices and top with bacon strips, lettuce, and tomatoes. Close the sandwiches.