The Scoop
This lunch sandwich is giving “I packed lunch, but somehow ended up at a cute café”.
Crispy sourdough, melty Swiss cheese, juicy chicken, sweet, caramelized onions, and a roasted red pepper mayo that makes everything taste way more expensive than it actually is.
The secret? Don’t rush those onions.
They’re not just a topping; they’re the whole personality. Golden, sweet, and slightly dramatic, just like a good lunch break should be!
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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