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.

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