Stuffed Bell Peppers
Honey Mustard Chicken Sandwiches
| By : |
Chicken sandwiches are comforting, delicious, and the ultimate crowd pleaser. Make your own super-
easy honey mustard sauce that serves as both the marinade for the chicken and the sauce for your
sandwich! Double the marinade recipe if you want extra for dipping.
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 30 Minutes Marinating |
| Servings |
4 Servings
|
Ingredients
For the marinade:
- 4 boneless skinless chicken thighs
- 2 tbsp honey
- ¼ cup Dijon mustard
- 1 tbsp mayonnaise
- 1 tbsp white distilled vinegar
- 1 tsp salt
For assembly:
- 4 brioche buns
- 2 vine tomatoes sliced
- ¼ red onion sliced into rings
- 4 Romaine lettuce leaves
- 1 avocado pitted and sliced
- 4 Havarti cheese slices
Ingredients
For the marinade:
For assembly:
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Instructions
- In a large bowl, whisk together all ingredients for the marinade. Reserve about 3 tbsp for the sandwiches during assembly.
- Add the chicken thighs and turn to coat. Refrigerate and marinate for 30 minutes, or up to 12 hours.
- Remove the chicken from the marinade. Air Fry at 400°F / 205°C for 15-18 Minutes, until charred around the edges and golden. Set aside.
- Top the bottom of each brioche bun with a slice of cheese. Air Fry at 400°F / 205°C for 3 Minutes, or until the cheese has melted.
- Layer slices of avocado on top of the melted cheese, followed by tomato slices, red onion slices, the honey-mustard chicken, and then lettuce. Spread the reserved honey mustard sauce on the top bun. Squish the sandwich together and take a big bite!
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