Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Chicken Sandwiches with Mustard 3.9 (22) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 55 mins Yield: 4 This flavorful departure from the usual sandwiches requires little work. It's a cinch to assemble the rest of your meal while this chicken in marinating. Ingredients ¼ cup plus 3 tablespoons whole-grain mustard ½ cup extra-virgin olive oil ⅓ cup chopped fresh dill 2 garlic cloves, minced (1 tablespoon) Coarse salt and freshly ground pepper 2 chicken cutlets (6 ounces each) 1 large red onion, sliced into ½-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 Directions 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. 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. 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. Rate it Print