Recipe Background
Claiming that this is The Best Lunch Sandwich is a pretty bold statement... but if it wasn't true, we wouldn't say it! Toss aside that tired turkey and hand over the hum-drum ham, because these perfectly seasoned, deliciously grilled chicken breasts are way, way out of their league! The presentation of this handheld is everything, too. It has elevated condiments and has absolutely no time for boring, bland bread. You best believe that this is The Best Lunch Sandwich there is! Nothing else could ever compare!
Claiming that this is The Best Lunch Sandwich is a pretty bold statement... but if it wasn't true, we wouldn't say it! Toss aside that tired turkey and hand over the hum-drum ham, because these perfectly seasoned, deliciously grilled chicken breasts are way, way out of their league! The presentation of this handheld is everything, too. It has elevated condiments and has absolutely no time for boring, bland bread. You best believe that this is The Best Lunch Sandwich there is! Nothing else could ever compare!
Ingredients
For the onions:
- 2 tablespoons olive oil
- 2 large sweet onions thinly sliced
- 1/4 teaspoon salt
- 1 teaspoon fresh rosemary minced
For the chicken:
- 2 (6-ounce) chicken breast halves boneless and skinless, pounded to 1/2-inch thickness
- 2 tablespoons lemon juice
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
For the mayonnaise mixture:
- 1/4 cup mayonnaise
- 1/3 cup roasted sweet red peppers finely chopped
For the sandwiches:
- 8 slices sourdough bread
- 12 slices Swiss cheese
- 2 tablespoons butter softened
Directions
- In a large skillet, heat the oil over medium heat.
- Add the onions and 1/4 teaspoon of the salt and cook and, while stirring, until softened, about 6-8 minutes.
- Reduce the heat to medium-low and cook the onions, stirring occasionally, until they become a deep golden-brown, 30-40 minutes.
- Preheat the grill to medium heat.
- Stir the rosemary into the onions.
- Drizzle the chicken breast halves with the lemon juice, and sprinkle with the pepper and the remaining salt.
- Grill the chicken breast halves, covered, until they reach an internal temperature of 165 degrees F, about 6-7 minutes per side.
- Cut the chicken breast halves into strips.
- In a small bowl, mix the mayonnaise and the roasted red peppers.
- Evenly spread 1/2 of the mayonnaise mixture across 4 slices of the bread.
- Layer each of the mayonnaise-covered slices of bread with 1 slice of the cheese, some of the chicken, some of the onions, and 2 more slices of the cheese.
- Spread the remaining mayonnaise mixture over the 4 remaining slices of bread, and place one on top of each sandwich.
- Spread the outsides of each of the sandwiches with the butter.
- Grill the sandwiches, covered, over medium heat or broil 4-inches from the heat source, until they are golden-brown and the cheese has melted, about 2-3 minutes per side.
- Serve.
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