The Best Lunch Sandwich Recipe

3      Reviews by:    Paula Snyder   The Best Lunch Sandwich Recipe uses olive oil, onions, rosemary, chicken, lemon juice, mayonnaise, sweet red peppers, sourdough bread, Swiss cheese, and butter in creating this delicious chicken sandwich. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:4 Nutrition facts:843 calories50.7 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   50 Minutes Total Time:   1 Hour5 Minutes

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. Stir the rosemary into the onions. Preheat the grill to medium heat.
• 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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