Pretzel Chicken Sandwich with Crispy Potatoes & House Pickles

1. Preheat the oven to 400ºF. Wash and dry the leaf lettuce. Slice the pretzel rolls in half in preparation for toasting.
2. Lightly oil the sheet pan. Place the potato wedges on the pan, then place in a hot oven. Cook for 8-12 minutes until hot and crisp. Flip the potatoes over with the spatula halfway through the cooking time. Place the cut pretzel rolls in the oven for 2-3 minutes to crisp, then set aside until plating.
3. Cut the bacon strips in half, then place the medium sauté pan on medium heat. Begin cooking each side for 3-5 minutes to the desired level of crispness. Remove the bacon from the pan when done and place on the plate.
4. Remove the chicken breasts from the packet and pat dry. (For even more cooking, you can pound them out to 1/4-inch thickness if desired.) Return the same sauté pan to medium heat and add the chicken breasts. Cook for 3-5 minutes per side.
5. Now place 2 pieces of bacon and 1 piece of Swiss cheese on each breast. Cover the pan with the lid and cook an additional 1-2 minutes more until the cheese is melted. Poultry should be cooked to an internal temperature of 165ºF. Remove the pan from the burner and turn off all heating elements.
6. To assemble the sandwich, Spread the honey mustard onto the top and bottom of each roll. Place the lettuce leaf and pickles on the bottom piece of the roll. Follow with the cooked chicken breast and the top of the roll. Serve the roasted potatoes and any extra honey mustard on the side!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.