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Honey Mustard Chipotle Chicken Sandwich

Prep Time:

10 mins

Cook Time:

20 mins

Servings:

Flavors Used:

This Chipotle Honey Mustard Chicken Sandwich is a bold, flavor-packed twist on a classic chicken sandwich, loaded with smoky heat, sweet tang, and savory flavor. Juicy chipotle-seasoned chicken cutlets are topped with melted cheddar, crispy bacon, and a creamy homemade chipotle honey mustard sauce, then layered with a zesty SPG Tri-O slaw for the perfect balance of texture and flavor. Served on buttery toasted brioche buns, this easy chicken sandwich recipe is perfect for weeknight dinners, game day, or whenever you’re craving a restaurant-quality sandwich at home.

Ingredients

Dan-O’s Chipotle
Dan-O’s SPG Tri-O
Brioche buns
Butter
1 tomato
Dill Pickle Slices

For the Chicken and Bacon:

4 Chicken Cutlets
4 slices of cheddar cheese
1/2 cup olive oil
4 slices thick-cut bacon

For the SPG Tri-O Slaw:

8 oz angel hair coleslaw
1/4 cup mayonnaise
1/2 lemon, squeezed

For the Chipotle honey mustard sauce:

1/4 cup Dijon mustard
1/4 cup mayonnaise
3 tbs honey

Preparation Instructions

Make the Chipotle Honey Mustard: Combine 1/4 cup Dijon mustard, 1/4 cup mayonnaise, 3 tbs honey, and the juice of half of a lemon into a bowl and whisk until smooth. Sprinkle Dan-O’s Chipotle and whisk again until combined. Place in fridge for 15-30 minutes to rest.
Make the SPG-Tri-O Slaw: Combine the coleslaw, 1/4 cup mayonnaise, juice of the other half of the lemon, and stir. Sprinkle Dan-O’s SPG Tri-O generously and stir to combine. Place in the fridge to cool.
Make the Chipotle Chicken and Bacon: Place the 4 slices of thick-cut bacon on a parchment-lined baking sheet and cook in the oven at 400 degrees for 20 minutes. Remove when done, cut all slices in half, and set aside on a paper towel-lined plate.
Generously season both sides of all 4 chicken cutlets with Dan-O’s Chipotle, making sure to press the seasoning into the chicken. Heat a pan on medium heat and add the 1/2 cup olive oil. When oil shimmers, add the chicken cutlets to the pan and cook for 6 minutes on each side. While the chicken is cooking, butter the tops and bottoms of the brioche buns and place them in the oven until golden brown. When chicken is cooked through and the internal temperature reaches 165 degrees, turn off the burner and add the cheddar cheese slices on top of the chicken cutlets. Cover until the cheese is fully melted.
Assemble the Sandwich: Place the bottom toasted bun on a cutting board, followed by the cheesy Chipotle chicken cutlet. Add the tomato if desired, followed by a scoop of the SPG Tri-O slaw on top. Place dill pickle slices on top of the slaw if desired, followed by two half slices of bacon. Finish by spooning the homemade chipotle honey mustard on top of the bacon, allowing the sauce to drip down the sandwich, and finish with the top toasted brioche bun. Slice the sandwich in half, and Yum Yum Get Ya Sum!®