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Roasted Dijon Apple Cheddar Chicken Sandwiches
Andre Lewis

Roasted Dijon Apple Cheddar Chicken Sandwiches

Tart apple and sharp cheddar make sense with roasted chicken as long as neither is piled too high. Dijon seasons the cutlet and anchors the maple mayo, while a few thin apple slices supply snap. Choose sturdy multigrain rolls. Soft white bread collapses under the warm cheese and fruit.
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Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 2 tbsp Dijon mustard divided
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 slices sharp white cheddar cheese
  • 1 medium Granny Smith apple cored and cut into 16 thin slices
  • 1/3 cup mayonnaise
  • 1 tbsp maple syrup
  • 4 multigrain sandwich rolls split

Method
 

  1. Heat the oven to 425°F and line a rimmed sheet pan with parchment.
  2. Rub the chicken with 1 tablespoon Dijon, olive oil, salt and black pepper and place it on the prepared pan.
  3. Roast for 16 to 19 minutes, until the thickest part of each cutlet reaches 165°F.
  4. Top each cutlet with cheddar and roast for 1 minute more, just until the cheese softens.
  5. Whisk the mayonnaise, maple syrup and remaining Dijon and toast the rolls in the oven for 2 minutes.
  6. Spread each roll with maple-Dijon mayo and add 1 cheesy cutlet and 4 apple slices.