Maple Dijonnaise Chicken Bacon and Swiss Sandwich on a Ciabatta Bun, on the GridIron 36 @campchef

swiss cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella is lower in fat, while provolone is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is a leaner option, while pork belly can be more economical.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a lower glycemic alternative, and honey is often less expensive.

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: spicy brown mustard

Yellow mustard is a milder option, while spicy brown can be more affordable.

Oil the griddle and make sure it's clean before cooking.

Cook bacon on the griddle until crispy, then move it to the side.

In a bowl, mix 2 tablespoons of Duke's mayonnaise, 1/2 tablespoon of Dijon mustard, and 1/2 tablespoon of pure maple syrup. Adjust to taste with more Dijon if needed.

Trim fat from chicken breasts and place them in a Ziploc bag. Pound the chicken to even thickness.

Cook the chicken on the griddle, seasoning with a light dusting of seasoning on one side.

Remove the bacon from the griddle and let it drain on a paper towel.

Flip the chicken to cook the other side.

Toast ciabatta rolls on the griddle until warm, without adding butter.

Spread the maple Dijon sauce on both sides of the toasted ciabatta rolls.

Layer arugula on the bottom bun, followed by crispy bacon.

Place a piece of Swiss cheese on top of each chicken breast and cover to melt for about 30 seconds.

Assemble the sandwich by placing the chicken on top of the bacon and topping with the other half of the ciabatta roll.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens