Grilled Chicken Sandwiches with Mustard
Mollie Schlotthauer
ingredients
- 1/4 c plus 3 T whole-grain mustard
- 1/2 c EVOO
- 1/3 c chopped fresh dill
- 2 garlic cloves, minced
- salt & pepper
- 2 chicken cutlets
- 1 lg red onion, sliced into 1/2’ thick rounds
- 3 oz. cheddar, thinly sliced
- 1 baguette, cut crosswise into 4 pieces and halved horizontally
- 3 T crème fraîche
- 3 sour pickles, thinly sliced lengthwise
directions
- 1
Mix 1/4 c mustard, oil, dill, garlic, 1 1/2 t salt, and 3/4 t pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered for 30 mins.
- 2
Preheat grill to med-high. Grill onion, turning often, 8-10 mins. Grill chicken on 1 side for 3 mins; flip, top with cheddar, and cook 3 mins more. Cut cutlets in half. Grill baguette, cut sides down, until crisp, 1-2 mins.
- 3
Mix remaining 3 T mustard and the crème fraîche. Spread onto cut sides of baguette. Sandwich chicken, pickles, and onion between bread.
Source: Mollie Schlotthauer
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