Saltimbocca Sandwiches

Saltimbocca Sandwiches
Servings: 6 Prep 5 mins Bake 3 mins Cook 16 mins


  • 6 slices bacon, halved
  • 6 slices roasted garlic bread or other rustic bread
  • 2 tablespoons plus 1/4 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 6 thin-sliced chicken cutlets (about 1 1/4 pounds)
  • 12 fresh sage leaves
  • 6 slices provolone cheese
  • Pinch each of salt and pepper

Make It

1. Heat broiler. Cook bacon in a large stainless skillet over medium heat 8 minutes, turning once. Transfer to a paper towellined plate.

2. Meanwhile, spread bread onto a baking sheet. Toast under broiler 2 minutes. Flip over and toast 1 minute. Spread each slice with 1 teaspoon of the Dijon mustard. Keep warm.

3. In a small bowl, whisk remaining 1/4 teaspoon mustard with oil, vinegar, salt and pepper. Brush onto cutlets.

4. Carefully drain all but 1 tablespoon of the bacon drippings from skillet and heat over medium-high heat. Cook 3 of the cutlets in drippings in skillet for 2 minutes. Flip over and top each with 2 sage leaves, 1 piece (2 halves) bacon and 1 slice provolone. Cover and cook 1 to 2 minutes more. Remove to 3 of the toast pieces and repeat with remaining cutlets, sage, bacon and provolone. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 362, Fat, total (g): 14, chol. (mg): 77, sat. fat (g): 6, carb. (g): 23, fiber (g): 1, pro. (g): 32, sodium (mg): 770, Percent Daily Values are based on a 2,000 calorie diet.