SHE & HIM: In the Kitchen

The Hubs and I have been enjoying doing things together lately.  When he gets home, He helps keep Ella entertained while I wrap up dinner, we clean up together afterwards, and then we go upstairs for Ella's bath!  The past couple Saturdays, he has wanted to help me cook dinner, and it has been a really sweet time in the kitchen together as we prep during Ella's nap.  Both times, we have tried new recipes- the first being a meatball soup in which we made our own meatballs (that was a first for both of us).  This past Saturday we took a Martha Stewart recipe, made some changes, and gave it a shot!

The Hubs cooking our chicken and onions

Beginning to build the sandwich- bread, cheese...

chicken and onions...

pickles...

baby spinach leaves...

Sandwich it together and serve it up with a piece of fruit!

Grilled Chicken Sandwiches with a Mustard Dill Marinade

1/4 cup Dijon Mustard

1/2 cup extra-virgin olive oil

1/3 cup chopped fresh dill*

2 garlic cloves, minced

Salt and Pepper

3 chicken breast (or package of chicken tenders) sliced in strips

1 large red onion, sliced into 1/2 inch thick rounds

A block of sharp cheddar cheese, thin slices

1 baguette, cut crosswise into 4 pieces and halved

A jar of sandwich kosher pickles

Lettuce or baby spinach leaves (optional)

1.  Mix the mustard, oil, dill, garlic, 1.5 teaspoons of salt, and 3/4 teaspoon of pepper in a medium bowl.  Add chicken and onion, and toss to coat.  Refrigerate, covered, for 30 minutes.

2.  Warm up a pan over medium heat on the stove.  Place chicken and onions in pan, turning to cook on all sides for about 8-10 minutes or until chicken is cooked through.  In the oven, bake baguette according to the instructions on the bag (we did a take and bake loaf).  Once the loaf is baked, slice as directed above and place baguette back into the oven cut sides down directly on the oven rack for 1-2 minutes on 375 degrees).  (if it is grilling kind of weather, the onions, chicken, and baguette can be cooked on the grill.  I would cook the chicken whole and slice after).

3. On the bottom slice of bread, place slices of cheese to cover.  Sandwich chicken, pickles, onion, and lettuce between the bread. 

* I didn't have fresh dill, so I used dill weed.  In this case, I used half of the amount called for and it seemed to be plenty!

This was a delicious, light dinner that fed the two of us for two nights... and we made it again the very next week! If you like sandwiches, you must make this now!