stephmodo: Gourmet Grilled Chicken Sandwich

Gourmet Grilled Chicken Sandwich

• 20 May 2009

With the weather warming up a bit and eating outside has become an option, it felt appropriate to make something that felt like more like Summer, i.e. on the grill :) I haven't been seriously tempted to try the recipe cards in the last several issues of Living, but this month's set put a stop to that! First up--the delicious-looking grilled chicken sandwich pictured. Links to all the recipes in the current issue are not available on the MS website yet so I'll share it with you here. It's very easy to make and is definitely going on "repeat" in our household.

A few notes about this recipe: Don't be tempted to cut corners on this sandwich or you'll compromise the recipe. Good bread makes a big difference--I used a Crumb Brothers baguette (the best around these parts). Also, use an artisan cheddar that's been aged at least 6 months. Don't substitute a conventional cheddar--you want to hit the good cheese aisle :) When it comes to grilling the onions try to keep the rounds together. I accidentally let some of them fall apart and this created a problem when grilling. If you don't want to spend $ on creme fraiche, substituting sour cream here is no problem. I eliminated the sour pickles. One last thing--Maille makes the best whole-grain mustard in the States.

Grilled Chicken Sandwiches with Mustard
Martha Stewart Living

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 (approx. 1 tablespoon)
coarse salt + pepper
2 chicken cutlets (6 ounces each)
1 large red onion, sliced into 1/2-inch-thick rounds
3 ounces aged cheddar cheese, thinly sliced
1 baguette, cut crosswise into 4 pieces and halved horizontally
3 tablespoons creme fraiche
3 sour pickles, thinly sliced lengthwise (I consider this ingredient optional)

1. Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, 3/4 teaspoon pepper in a medium bowl. Add chicken and onion rounds, and toss to coat. Refrigerate, covered, for 30 minutes.

2. Preheat grill to medium-high. Grill onion, turning often, 8-10 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 sounds down, for about 30 seconds.

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.

Enjoy! It's soooo good.


  1. oh yum yum yum ~ an addition to my recipe collection for certain ... and a dandy to share with others!

    thank you so much ~
    prairie girl

  2. Oh wow, this looks SO tasty. I'm definitely going to try it out. There's nothing quite like a good grilled sandwich on a summer day.

  3. yes, i saw this in the magazine this month and i've got to give it a try!

  4. Hi Steph, my name is Melissa and I love stopping by your blog. Were strangers but I had to comment and let you know how much I appreciate you style, recipes, fun ideas and thoughts. I just scrolled through and was reading your judging others post and SO appreciated it. Thank you for allowing me to check in and enjoy your creations!

  5. It's 7 am and this STILL sounds delish! :)

  6. This looks like it is to die for.

  7. They look so delicious ...
    and thanks for the recipe !!

  8. These were a hit. I made them for a dinner party the other favorite summer dinner party yet.


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