Roasted Chicken with Rosemary and Honey-Mustard Glaze Sandwich
Got leftovers? Don't toss 'em! Roll them over into this cheesy, crunchy mac 'n cheese with caramelized red onions + potato bun crumb topping.
- 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
- 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.
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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