Serves 4, generously (the chicken is great leftover)
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
In a saucepan, combine:
½ cup Apple cider vinegar
¼ cup Meyer’s rum
2 T brown sugar
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.