Grilled Mustard Chicken Sandwich

Serves 4, generously (the chicken is great leftover)

INGREDIENTS

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

EXTRA SUACE

In a saucepan, combine:

½ cup Apple cider vinegar

¼ cup Meyer’s rum

2 T brown sugar

¼ cup Pomeray mustard

Simmer a few minutes. Taste for seasoning and add salt and fresh ground pepper as needed. Remove from heat and reserve.

METHOD

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.