Food Recipes Crispy Chicken-And-Cheddar Sandwich With Pickle Dijon 4.0 (11) Add your rating & review Think of this as an upscale, DIY version of your favorite fast-food chicken cutlet sandwich. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 23, 2018 Rate PRINT Share Trending Videos Close this video player Crispy Chicken-And-Cheddar Sandwich With Pickle Dijon. Photo: Jennifer Causey Hands On Time: 15 mins Total Time: 15 mins Yield: 2 There are stories about a famous roasted chicken sandwich that led to engagements but, to be honest, this recipe may just rival any marriage-inducing chicken. At the very least, a sure way to someone’s heart is through this chicken sandwich. It’s worth finely grating Cheddar from a block instead of using the store-bought kind, since it melds nicely with the crispy cutlet crust. Looking to mix it up? Try provolone instead of cheddar, and swap a bitter lettuce like radicchio for the romaine. Ingredients 2 tablespoons pickle relish (not sweet) 2 tablespoons Dijon mustard 1 tablespoon mayonnaise 2 sesame seed hoagie rolls or a 12-inch-long demi baguette, split lengthwise 2 Crispy Chicken Cutlets 4 ounces sharp white Cheddar cheese, finely grated (about 1 cup) 6 romaine lettuce leaves (preferably from lettuce heart) Directions Stir relish, mustard, and mayonnaise in a small bowl and then spread mixture evenly on both halves of each roll. Place 1 cutlet on each roll (trimming cutlet, if needed, so it fits comfortably on the roll). Top each cutlet evenly with cheese and lettuce. Replace roll tops, halve, and serve. Rate It Print