So many recipes....I have other things on my mind than food--it's true! But, I've been having fun with the grill this summer, so here are a few more food posts.
From Martha Stewart Living, June 2009
1/4 cup plus 3 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1/2 cup chopped fresh dill
2 garlic cloves, minced
Coarse salt and freshly ground pepper
2 chicken cutlets (6 oz 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
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.
Thoughts: I should always have Shane grill our chicken. My lack of patience always results in almost-safe-but-I-wish-I-gave-it-5-more-minutes doneness. Really fab French sandwich; actually so much better than all the on-the-go baguette sandwiches I ate in Paris (at Paul's--anyone remember that chain? Shane and I would always exclaim, "Merci, Paul" when we saw one. Had to be there, I guess.)