Grilled Chicken Sandwiches With Mustard Marinade

We have made these quite often and it seems that every time - we either add something new or sub with something else - and all versions turn out great! It has a lot to do with the fantastic marinade! marthastewart.com :)

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄4 cup  plus 3 tablespoons  whole grain mustard
• 1⁄2 cup extra virgin olive oil
• 1⁄3 cup  chopped fresh dill
• 2  garlic cloves, minced (1 tablespoon)
•  coarse salt
•  fresh ground pepper
•  crushed red pepper flakes, to taste
• 2  chicken cutlets (6 ounces each)
• 1  large red onion, sliced into 1/2-inch-thick rounds
• 3  ounces  aged spicy cheddar cheese, thinly sliced
• 1  baguette, cut crosswise into 4 pieces and halved horizontally
• 3  tablespoons creme fraiche
• 3  sour dill pickles, thinly sliced lengthwise (we used Jewish dill pickles)

Directions

1. Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, 3/4 teaspoon pepper & crushed red pepper flakes, in a medium bowl.
2. Add chicken and onion, and toss to coat.
3. Refrigerate, covered, for 30 minutes.
4. Preheat grill to medium-high.
5. Grill onion, turning often, 8 to 10 minutes.
6. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more.
7. Cut cutlets in half.
8. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
9. Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl.
10. Spread onto cut sides of baguette.
11. Sandwich chicken, pickles, and onion between bread.
12. E N J O Y !