7 chicken tenders
2 tbsp honey
2 tbsp Dijon mustard
1/2 tsp paprika
1/4 tsp kosher salt
1/4 tsp black pepper
juice of half a lemon

3 slice bacon
4 slices sharp cheddar cheese
8 dinner rolls (we prefer brioche)
Spinach

Marinate the chicken in the mixture of honey through lemon. Set in the fridge for 30 minutes or so.

Cut the bacon strips in thirds and fry until mostly done but not crispy. (Reserve back grease). Remove chicken from the marinade and carefully shake off the excess. Cut each tenderloin in half and cook in the bacon grease.

Prep the dinner rolls by cutting them in half and placing on a baking sheet pan.

Assemble the sandwiches. Bread, chicken, bacon, small piece of cheddar cheese. Leave the sandwiches open faced and refrigerate until you are ready to bake (or bake immediately). When you are ready, preheat the oven to 400F and bake until cheese is melted and everything is warm.

Complete the assembly of the sandwiches by putting a small piece of spinach on the sandwich and closing. Serve with ketchup, bbq or hot sauce. You can even serve the sauces in an eyedropper!