Roasted Chicken with Rosemary and Honey-Mustard Glaze Sandwich

by Spike Mendelsohn 1:25 PM, January 20, 2017

Aired January 24, 2017

Serves 6 sandwiches

Got leftovers? Don't toss 'em! Roll them over into this cheesy, crunchy mac 'n cheese with caramelized red onions + potato bun crumb topping.


For the Rosemary and Honey Mustard Glaze (makes 1 1/2 cups):
1 cup honey
1/2 cup Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons freshly chopped rosemary
For the chicken sandwich:
1 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic, chopped
1/3 cup chopped fresh rosemary
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
6 5-ounce boneless, skinless chicken breasts
6 potato buns, cut in half
1/2 pound fresh baby spinach
2 tomatoes, sliced in thirds
1 red onion, thinly sliced


To make the glaze, add the honey, mustard, vinegar, salt and pepper to a food processor or blender. Purée until smooth. Transfer to a bowl. Stir in rosemary and mix with spatula until incorporated.
To make the sandwich, in a large bowl, combine 1 cup of extra virgin olive oil, garlic, rosemary, salt and pepper. Add the chicken breasts, toss to coat. Cover and refrigerate for 1 hour.
Heat remaining 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat until the oil starts to sizzle. Remove the chicken from the marinade and pat dry. Increase the heat to medium-high and add the breasts. Cook, turning once, until the chicken is browned, about 20 minutes total. Remove with tongs and place on platter. Brush the chicken with the glaze.
To assemble the sandwiches, place 1 breast on bun bottom. Top with some spinach, 1 tomato slice and red onion slices. Spread more glaze on bun top and cover. Repeat with remaining ingredients. Wrap sandwiches in wax paper and let rest for 2-3 minutes before eating.


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