4 slices rye bread
4 strips bacon
2 chicken cutlets, pounded flat
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon good quality Dijon mustard plus some for spreading
horseradish cheddar, sliced (we used Cabot brand)
In a frying pan over medium heat, fry bacon. Meanwhile, shake together the mustard, olive oil, vinegar and salt and pepper in a large Ziploc bag. Add chicken and marinate while the bacon cooks. Drain bacon, reserving grease. Use a tiny bit of the bacon drippings to grease a grill pan. Grill chicken until cooked though, 3-5 minutes. Meanwhile, lightly toast the slices of bread. Then slice the cheese and arrange on two slices of toasted rye bread. Spread mustard on remaining two slices of bread. Drain chicken if needed. Arrange on cheese covered bread, top with bacon then the mustard-coated bread. Toast in toaster oven until the cheese is melted and the bread is browned. Makes two sandwiches.