Tuesday, April 30, 2013

A Spring Sandwich to Bust Out of Winter

The season of perfect winter citrus has ended.  We will miss the Ruby Reds. And that's about it. Spring is seriously the best thing since bread. Winter was on extended play this year, rocking electric snowstorms, psychedelic rain, and damp cold. In Grateful Dead parlance, it was an epic long Dark Star that has, at long last, segued into Bird Song.

I climbed out of a menu rut last night with a Grilled Mustard Chicken sandwich, inspired by this one from Martha.  Mine omits the cheddar and the pickles. Add them if you like. I basted the bread with olive oil before grilling and would serve it next time with frisee or arugula, tossed first in a smidge of lemon, olive oil, salt and pepper. I might also include an extra sauce for the sandwich. The natives thought the wondermous new sandwich a bit dry, tho I did not concur. Anyway, the sauce from this recipe for a Smoked Chicken Sandwich, would work well. Here's that recipe...

Grilled Mustard Chicken Sandwich
Print recipe only here

1/4 cup whole-grain mustard (I used Grey Poupon Country Dijon)
3 T olive oil
2 garlic cloves, pressed
Kosher salt and freshly ground pepper
4 boneless, skinless chicken breasts, sliced lengthiwise into 2-3 strips
1 large red onion, sliced into 1/2-inch-thick rounds
1 baguette

Combine mustard, olive oil, garlic, salt and pepper in a medium bowl. Add chicken and onion, and toss to coat. Let sit 30 min.

Preheat grill to medium-high. Grill onion and chicken for 3-4 minutes; flip over and cook another 3 minutes or so or until cooked thru.

Cut baguette lengthwise and brush with olive oil. Grill until just browned, 1 to 2 minutes.

Slice the chicken and serve piled high on baguette.

Happy spring!

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