Grilled Chicken Sandwiches With Mustard Marinade

• 14 cup plus 3 tablespoons whole grain mustard
• 12 cup extra virgin olive oil
• 13 cup chopped fresh dill
• 2 garlic cloves, minced (1 tablespoon)
• coarse salt
• fresh ground pepper
• crushed red pepper flakes, to taste
• 2 chicken cutlets (6 ounces each)
• 1 large red onion, sliced into 1/2-inch-thick rounds
• 3 ounces aged spicy cheddar cheese, thinly sliced
• 1 baguette, cut crosswise into 4 pieces and halved horizontally
• 3 tablespoons creme fraiche
• 3 sour dill pickles, thinly sliced lengthwise (we used Jewish dill pickles)

1. Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, 3/4 teaspoon pepper & crushed red pepper flakes, in a medium bowl.
2. Add chicken and onion, and toss to coat.
3. Refrigerate, covered, for 30 minutes.
4. Preheat grill to medium-high.
5. Grill onion, turning often, 8 to 10 minutes.
6. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more.
7. Cut cutlets in half.
8. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
9. Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl.
10. Spread onto cut sides of baguette.
11. Sandwich chicken, pickles, and onion between bread.
12. E N J O Y !

whole grain mustard, extra virgin olive oil, dill, garlic, salt, fresh ground pepper, red pepper, chicken cutlets, red onion, aged, baguette, creme fraiche, sour dill pickles

Taken from www.food.com/recipe/grilled-chicken-sandwiches-with-mustard-marinade-383491 (may not work)