Very Unusual Sandwich Mustard And Onion Recipes

GRILLED HONEY-MUSTARD CHICKEN WITH ONIONS AND SPINACH SALAD

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for a future meal.
• Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for a future meal and transfer remaining onions to serving platter.
• In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.

ODE TO MUSTARD SANDWICH BOARD

Steps:

• For the Dijon herb egg salad: Fill a large stockpot three-quarters full of water. Bring to a boil over high heat, then reduce to a simmer. Use a slotted spoon to gently place the eggs in the water, then simmer for 9 minutes.
• Prepare an ice bath. Remove the eggs to the ice bath to cool for 10 minutes. Gently peel the eggs while they are still submerged in the ice bath. Discard the shells and rinse the eggs with cold water to ensure no shell remnants are stuck to the outside.
• In a small bowl, mix together the mayonnaise and Dijon mustard until combined.
• Coarsely chop the hard-boiled eggs to your liking and put them in a large bowl. Add the mayonnaise mixture, tarragon, dill, chives, celery and 2 teaspoons pepper and gently mix to combine. Add a pinch of salt if needed and mix again. Transfer the egg salad to a decorative serving bowl. Mix together additional chopped tarragon, dill and chives in a small bowl.
• For the sandwich board: Using a serrated knife, cut halfway through one baguette horizontally, leaving one side intact. Lay the baguette flat and cut it into 4 to 6 equal sandwich portions. Slice the remaining baguette diagonally into 1/4-inch-thick slices.
• In a small bowl, combine the honey with 1/4 cup of the Dijon mustard and mix until combined. Transfer to a small serving bowl. Pour the rest of the Dijon mustard into a decorative small bowl.
• Place the bowl of plain Dijon mustard on a large cutting board or platter with a few knives for spreading. On one side of the board, arrange the ham, Brie and pear slices. Put the caramelized onions in a small bowl next to the ham. Place the honey Dijon mustard next to the ham and Brie. Stack the baguette sandwich portions nearby.
• Place the Dijon herb egg salad on the opposite side of the board from the ham and Brie with a serving spoon. Arrange the smoked salmon, radish slices, tomato slices, cucumber slices, mixed herbs and sliced baguette next to the egg salad bowl.

MUSTARD ONION SANDWICH BUNS

Steps:

• Note: 2 packages of yeast can be used instead of the 4 1/2 teaspoons. Also, if it is humid or raining, I somtimes have to add as much as 1 cup additional flour to get the right dough texture.
• In a large bowl, combine 1 cup all-purpose flour, white whole wheat flour, yeast, minced onion, and salt.
• Heat milk, water, butter, honey, and mustard until very warm (120-130 degrees).
• Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed.
• Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape each into smooth ball. Place on greased baking sheet. Flatten balls with hand to about 2-1/2-inch rounds. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake in preheated 400 degree oven for 13-15 minutes. Remove from sheet; cool on wire rack. Brush tops with melted butter while still warm.

UNIQUE SANDWICH

Steps:

• Cook bacon until crisp.
• Cook onion in butter until properly caramelized, soft and brown.
• Add Miracle Whip to one side of bread and cheez whiz to the other.
• Add bacon, tomato and onion.

TONGUE AND MUSTARD SANDWICHES

Steps:

• Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
• Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
• Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.

GRILLED SAUSAGE SANDWICHES WITH CARAMELIZED ONIONS AND GRUYèRE CHEESE

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until slightly softened, about 5 minutes. Stir in vinegar, sugar and caraway seeds. Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.)
• Preheat broiler. Brush 11x7-inch metal baking pan with oil. Place sausages in pan. Broil until sausages are brown and crisp, about 6 minutes per side. Transfer sausages to work surface and cut lengthwise in half.
• Arrange 3 sausage halves on each of 2 bread slices. Spread 2 teaspoons mustard over sausages on each. Top sausages with caramelized onions, dividing equally. Top with Gruyère or Emmenthal cheese slices, dividing equally. Cover with remaining 2 bread slices. Spread half of butter over upper bread slices.
• Heat large nonstick skillet over medium-low heat. Carefully invert sandwiches, buttered side down, into skillet. Cover and cook until bottoms are brown, about 5 minutes. Spread remaining butter over upper bread slices. Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.