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Yield: 4
Brian Carson
Chef
00:20
Prep
00:25
Cook
00:45
Total Time
Ingredients & Directions
Directions
Cheesy Chicken Cutlet Sandwich with Apple and Arugula
1 tablespoon
Honey
3 tablespoons
Dijon mustard
4
Springer Mountain Farms Thin Sliced Chicken Breast Cutlets*
Salt & pepper, to taste
4
Swiss Cheese** pieces
2 tablespoons
Unsalted butter, softened
8 slices
Sourdough bread
2 cups
Baby arugula, cleaned & patted dry
2
Granny Smith apples, cored and thinly sliced
- To make the honey mustard spread, mix the honey and the mustard in a small bowl until well combined.
- Season the chicken on both sides evenly with salt and pepper to your taste.
- Place a cast iron or non-stick grill pan over medium-high heat and spray an even coating on non-stick vegetable oil spray in the pan, preheating until it's ready to sear the chicken cutlets.
- Place the seasoned cutlets in the grill pan and sear each side for 3 to 4 minutes or until the internal temperature of the chicken reaches 165°F.
- Turn heat down to medium and place a cheese slice on each cutlet; allow cheese to melt for about 1 to 2 minutes.
- Remove chicken from the pan and set aside to keep warm while grilling the bread slices.
- Use the same grill pan, and turn the heat back up to medium-high.
- While the pan is preheating, slather softened butter on one side of each sourdough slice, and grill in pan, buttered side down, for about 1 to 2 minutes or until golden brown with grill marks.
- To assemble sandwich, slather the honey mustard on the untoasted sides of bread pieces, place arugula on 4 of the slices, add apple slices next, then place chicken cutlets on apples, finishing with the top piece of bread that has already been slathered with the honey mustard spread.
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Cheesy Chicken Cutlet Sandwich with Apple and Arugula
Brian Carson
Chef
Yield: 4
00:20
Prep
00:25
Cook
00:45 Total Time
Ingredients
Directions
Cheesy Chicken Cutlet Sandwich with Apple and Arugula
1 tablespoon
Honey
3 tablespoons
Dijon mustard
4
Springer Mountain Farms Thin Sliced Chicken Breast Cutlets*
Salt & pepper, to taste
4
Swiss Cheese** pieces
2 tablespoons
Unsalted butter, softened
8 slices
Sourdough bread
2 cups
Baby arugula, cleaned & patted dry
2
Granny Smith apples, cored and thinly sliced
- To make the honey mustard spread, mix the honey and the mustard in a small bowl until well combined.
- Season the chicken on both sides evenly with salt and pepper to your taste.
- Place a cast iron or non-stick grill pan over medium-high heat and spray an even coating on non-stick vegetable oil spray in the pan, preheating until it's ready to sear the chicken cutlets.
- Place the seasoned cutlets in the grill pan and sear each side for 3 to 4 minutes or until the internal temperature of the chicken reaches 165°F.
- Turn heat down to medium and place a cheese slice on each cutlet; allow cheese to melt for about 1 to 2 minutes.
- Remove chicken from the pan and set aside to keep warm while grilling the bread slices.
- Use the same grill pan, and turn the heat back up to medium-high.
- While the pan is preheating, slather softened butter on one side of each sourdough slice, and grill in pan, buttered side down, for about 1 to 2 minutes or until golden brown with grill marks.
- To assemble sandwich, slather the honey mustard on the untoasted sides of bread pieces, place arugula on 4 of the slices, add apple slices next, then place chicken cutlets on apples, finishing with the top piece of bread that has already been slathered with the honey mustard spread.
