Chicken Bacon Melts
2 tablespoons extra-virgin olive oil
2 boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
4 slices sourdough bread
½ cup mayonnaise
2 tablespoons Creole mustard
6 slices muenster cheese
6 slices fontina cheese
½ Granny Smith apple, thinly sliced
6 strips cooked Applewood-smoked bacon
Hands on: 30 minutes
Total: 30 minutes
Heat oil in a large skillet over medium heat. Season chicken on both sides with salt and pepper and place in the skillet. Cook until chicken is fully cooked through, about 8 minutes per side. Transfer chicken to a plate and use a paper towel to thoroughly wipe out the inside of the skillet.
Spread mayonnaise on one side of each slice of bread. Smear two of the pieces with Creole mustard. Place cheese on top of the mustard, then build the sandwich with the apple, chicken, and bacon. Top with the other slices of bread to form the sandwich. Smear the top side of the bread with mayonnaise and place in the skillet, mayo-side down. Spread remaining mayonnaise on the exposed part of the bread. Once bread is golden brown and crisp, flip to the other side and cook until golden and cheese has melted, about 4 to 6 minutes per side. Remove from the skillet and serve immediately.