Grilled Chicken Sandwiches with Mustard

These sandwiches from the June 2009 Martha Stewart magazine are fantastic.  I used the creme fraiche but I think mayo or sour cream would be just fine.


  • 1/4 cup plus 3 Tbsp whole-grain mustard
  • 1/2 cup olive oil
  • 1/3 cup chopped fresh dill
  • 2 garlic cloves minced
  • salt & pepper
  • 2 chicken cutlets
  • 1 large red onion, sliced into 1/2-inch-thick rounds
  • 3 ounces cheddar cheese, thinly sliced
  • 1 baguette, cut crosswise into 4 pieces and halved horizontally
  • 3 Tbsp creme fraiche
  • 3 sour pickles, thinly sliced


  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 onions and toss to coat.  Refrigerate, covered, for 30 minutes.
  2. Preheat grill to med-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on one side for 3 minutes; flip, top with cheddar and cook 3 minutes more.  Grill baguette.
  3. Mix remaining 3 Tbsp mustard and the creme fraiche and spread onto the cut sides of the baguette (again, optional).  Assemble chicken with cheddar, pickles and onion onto the bread.

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