Ingredients
4 chicken cutlets (about 1 lb. total)
1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. garlic powder
1 tbsp. extra-virgin olive oil
Cooking spray
8 slices sourdough bread
1 tbsp. French’s Classic Yellow Mustard, plus more for serving
8 slices white cheddar
8 slices cooked bacon
1 Honeycrisp apple, stemmed, cored, and very thinly sliced
Preparation
Step 1Pat chicken dry; season all over with thyme, salt, black pepper, and garlic powder.Step 2In a grill pan over medium-high heat, heat oil. Cook chicken, flipping halfway through, until just cooked through, 2 to 3 minutes per side. Transfer chicken to a plate. Step 3Heat grill pan over medium-high heat (or a preheat a panini press to medium-high heat) and spray with cooking spray. Arrange bread on a work surface. Spread slices with French’s Classic Yellow Mustard and top each with a slice of cheese. Top half of slices with chicken, bacon, and apples. Close sandwiches.Step 4Grill sandwiches, pressing down with another pan and flipping once halfway through, until outside is golden and cheese is melted, about 4 minutes. If using panini press, close and cook 2 minutes total.Step 5Slice each sandwich in half and serve with more mustard alongside.
