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Sprinkle chicken with garlic salt and pepper. Brush both sides of onion slices with oil. Grill chicken and onion on the rack of an uncovered charcoal grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170°F) and onion is tender and lightly charred, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken and onion on grill rack over heat. Cover and grill as above.) Remove from grill. Thinly slice chicken. Separate onion into rings.
Meanwhile, preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place bacon on the prepared baking pan. Bake about 15 minutes or until bacon is crisp (you do not need to turn the bacon). Remove from the pan and drain on paper towels.
In a small bowl, combine mayonnaise and mustard. Cut baguettes in half horizontally. Hollow out the inside of each half, leaving a 3/4-inch shell. Spread the insides of the bread halves with mayonnaise mixture. Layer the bottoms with chicken, onion, bacon and cheese. Replace the tops; press down firmly. Tightly wrap each sandwich in foil.
Heat foil-wrapped sandwiches on the rack of an uncovered charcoal grill directly over medium coals for about 10 minutes or until heated through, turning every 2 minutes during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place foil-wrapped sandwiches on grill rack over heat. Cover and heat as above.)
Cut each sandwich into four portions. Secure each portion with a wooden pick; remove wooden picks before eating.