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The Best Lunch Sandwich

ChickenGastro-PubGrill
Time :55 minutes
Yield :4 servings
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Crispy chicken grilled cheese sandwich with melted cheese and toasted bread on a beige plate.

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!
Hack it:
Use rotisserie chicken when you want the flavor without the extra effort.
Add crispy bacon for a next-level sandwich upgrade.
Swap Swiss cheese for provolone, mozzarella, or cheddar.
Leftovers:
The simplest way to use up any leftovers is to chop everything up and toss it into a salad.
Or make mini sliders with leftover ingredients for an easy snack situation.
Leftover mayo mixture? Make burgers and add them on top for an experience you’ll never forget.
 

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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