Stir together the mayonnaise and whole-grain mustard in a small bowl. Set aside.
In a mixing bowl, combine Dijon mustard, kosher salt, black pepper, cider vinegar and vegetable oil. Stir together until well combined. Add chicken to the bowl and coat evenly.
Cook the bacon in batches for about 4-5 minutes on medium-high heat, until just crispy. Transfer bacon to a paper towel lined plate.
Drain about 3/4 of the bacon grease from the pan and return it to the stovetop. Add the chicken to the pan and cook for 5-6 minutes on each side until cooked through.
While the chicken is cooking, toast the sandwich bread.
Spread the mayo-mustard mixture on one side of each slice of bread. Place one piece of chicken on a slice of bread. Place two leaves of Romaine on the chicken and top with a few slices of tomato and red onion. Lay two slices of bacon on top and complete the sandwich with a second slice of bread. Repeat process to make the other three sandwiches.
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Stir together the mayonnaise and whole-grain mustard in a small bowl. Set aside.
In a mixing bowl, combine Dijon mustard, kosher salt, black pepper, cider vinegar and vegetable oil. Stir together until well combined. Add chicken to the bowl and coat evenly.
Cook the bacon in batches for about 4-5 minutes on medium-high heat, until just crispy. Transfer bacon to a paper towel lined plate.
Drain about 3/4 of the bacon grease from the pan and return it to the stovetop. Add the chicken to the pan and cook for 5-6 minutes on each side until cooked through.
While the chicken is cooking, toast the sandwich bread.
Spread the mayo-mustard mixture on one side of each slice of bread. Place one piece of chicken on a slice of bread. Place two leaves of Romaine on the chicken and top with a few slices of tomato and red onion. Lay two slices of bacon on top and complete the sandwich with a second slice of bread. Repeat process to make the other three sandwiches.
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