Chicken & Grilled Onion Sandwich

Not an original creation, but an adaptation of a common sandwich found around the fast food stops, especially in chicago. Adding cheese makes it akin to a chicken philly steak sandwich! In this version, the sweet grilled onions prepared in butter and dijon mustard combined with the blackened chicken really pops.

Ingredients

French or Italian Bread Rolls (already cut for sandwiches or cut into 4 inch portions and then slice open to make a pocket. (e.g https://turano.com/product/french-rolls/ )

1 Yellow Onion - julienned

2 Tbsp Dijon mustard

Oil - canola or olive

Butter

2 Chicken breast cutlets

Chicken rub: A basic poultry seasoning: Salt, White Pepper, Black pepper, Celery Salt, Sage, Onion powder, parsley, Garlic powder. (Don't be discouraged if you're missing some of these ingredients)

Optional: Cheese - white American, provolone

Optional: Mayonnaise

Optional: Bell Peppers and Mushrooms

Equipment

Non stick pan or griddle

Steps

Dry (paper towel) the chicken breasts then work in the rub, at least 20 minutes ahead of cooking time.

To prepare the onions, set a pan or skillet to medium heat. After 2 mins, add 2 Tbsp oil, 1 Tbsp butter, onions, salt, black pepper and continue stirring around. Aim for more sweating and frying of the onion rather than a high heat caramelization. Once softened, add the 2 Tbsp of dijon mustard and stir around. Once incorporated, turn off the heat and set aside.

The chicken does not require a specific cooking method, it can be grilled, pan seared or broiled.

If pan-searing, start with oil and butter and add to a medium heated pan. If the chicken breast is too thick to cook in the middle, add a cover to the pan to help steam (add 1 Tbsp of water after the chicken has been seared to steam).

If broiling, set to high and use the top rack, turning over twice while leaving the oven door slightly ajar (this disables the heat sensor and keeps the broiler on, like a grill).. If the chicken breast is thick and not cooked in the middle, close the oven door for an extra 5-7 mins.

After the chicken is cooked, assemble the sandwiches by adding the chicken to the buns first, then the grilled onions. Add additional dijon or mayonnaise as desired. If using cheese, like provolone or white american cheese, add it to hot chicken breast as soon as it comes off the heating element.