Grilled Chicken on Sourdough Bread Recipe

4      Reviews by:    Vivian Bonds   Grilled Chicken on Sourdough Bread Recipe uses olive oil, onions, rosemary, chicken, lemon juice, pepper, mayonnaise, sweet red peppers, sourdough bread, Swiss cheese, and butter in making this delicious chicken sandwich recipe. Food Category:    Sandwiches Cuisine Origin:    Midwestern    Servings:4 Nutrition facts:856 calories46.5 grams fat Print Preview Rate This Recipe Prep Time:   45 Minutes Cook Time:   20 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 2 tablespoons olive oil
• 2 large sweet onions, thinly sliced
• 3/4 teaspoon salt, divided
• 1 teaspoon fresh rosemary, minced, OR
• 1/4 teaspoon dried rosemary, crushed
• 2 (6-ounce) chicken breast halves, boneless and skinless, pounded to 1/4-inch thickness
• 2 tablespoons lemon juice
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise
• 1/3 cup sweet red peppers, roasted and finely chopped
• 8 slices sourdough bread
• 12 slices Swiss cheese
• 2 tablespoons butter, softened

DIRECTIONS

• Preheat the grill to medium heat. In a large skillet over medium heat, heat the olive oil. Add the onions and 1/4 teaspoon of the salt to the heated olive oil and cook until they are softened, about 6-8 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are a deep golden-brown, about 30-40 minutes. Add the rosemary to the cooked onions and stir to combine. Transfer the cooked onions from the stove top to a wire rack.
• Drizzle both sides of the chicken breasts with the lemon juice and sprinkle with the black pepper and the remaining salt. Add the chicken breasts to the grill and cook until they reach an internal temperature of 165°F, about 5-7 minutes per side. Use a sharp knife to cut the chicken breasts into thin strips.
• In a small bowl, add the mayonnaise and the roasted red peppers and stir to combine. Evenly spread 1/2 of the mayonnaise mixture over 4 slices of the sourdough bread. Top the mayonnaise layer with 1 slice of the Swiss cheese, the chicken breast strips, the cooked onions, and 2 more slices of the Swiss cheese. Spread the remaining mayonnaise mixture over the remaining slices of sourdough bread and place the slices on the cheese-topped sandwiches.
• Spread the butter on the exteriors of both sides of the sandwiches. On the grill over medium heat, add the sandwiches and cook until they are golden-brown and the cheese has melted, about 2-3 minutes on each side. Plate and serve.

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