chicken sandwich
Okay, now I must tell you about this grilled chicken sandwich we made the other night. I mean, the season of recklessly dumping charcoal smoke into the air won’t last forever, right?
This post is dedicated to my mother, because I ripped this recipe out of her Martha Stewart Living on my way out of Dallas the other week, and I think it’s a sandwich she’d really enjoy.
#1 awesome thing about this meal was grilling the chicken and onions the day before because we were having people over to eat a bunch of hamburgers (because we love them and also to clean out our meat box (which is not as dirty but pretty much as fun as it sounds)). Anyway, we grilled everything ahead of time, so when it came time to make the sandwiches, all I had to do was warm things up and slice some bread and a pickle. Kind of an ideal Monday night dinner, but I’m sure fresh off the grill would have been even nicer.
The recipe, without further ado:
Ingredients
(Makes 4)
1/4 cup plus 3 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh dill [we didn't have this]
2 garlic cloves, minced (1 tablespoon)
Coarse salt and freshly ground pepper
2 chicken cutlets (6 ounces each)
1 large red onion, sliced into 1/2-inch-thick rounds [I don't know why I haven't been grilling red onion like this all my life]
3 ounces aged cheddar cheese, thinly sliced [we didn't use this, but it would have been tasty]
1 baguette, cut crosswise into 4 pieces and halved horizontally
3 tablespoons creme fraiche
3 sour pickles, thinly sliced lengthwise
Directions
1. Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered, for 30 minutes.
2. Preheat grill to medium-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more. Cut cutlets in half. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
3. Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl. Spread onto cut sides of baguette. Sandwich chicken, pickles, and onion between bread.
[hat tip to Martha]
June 24th, 2009 at 3:52 pm
Mommy says, “Well done, daughter!” And I’m glad that you posted this because I thought the recipe looked yummy, too, and I wanted to try it. ( yes, well, Martha rocks, also…)