Grilled Chicken and Coleslaw Sandwich Recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 4 boneless skinless chicken breasts (pounded to a thickness of about 1/2 inch)
- 16 slices Applewood smoked bacon (cooked until crispy)
- 1 cup BBQ sauce
- 4 slices cheddar cheese
- 4 hamburger buns
- Dijon Slaw-
- 1 cup mayonaise
- 1 tablespoon Dijon mustard
- Drizzle extra-virgin olive oil
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar or pinch
- 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
Instructions
- In a large bowl combine mayonnaise, Dijon mustard, olive oil, lemon juice, salt, pepper, vinegar, and sugar. Mix well.
- Toss in the shredded slaw mix and mix together. Refrigerate until needed.
- Lightly grease the grates of an outdoor grill.
- Heat to low heat. Split the hamburger buns and lightly toast on the bottom if desired and remove from the grill. Turn the heat to medium-high.
- Place chicken breasts onto the grill and cook while turning and brushing with the BBQ sauce frequently on each side for 10-15 minutes per side (depending on the thickness), or until fully cooked (the internal temperature has reached 165 degrees).
- During the last few minutes of cooking top each chicken breast with 2 slices of bacon and 1 slice of cheddar cheese.
- Place the chicken breasts onto the toasted buns and top with Dijon slaw.