|
1/4 cup plus 3 tablespoons whole-grain mustard
|
|
1/2 cup extra-virgin olive oil
|
|
1/3 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 1/2-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
|
