Chicken Sandwich Recipe

Prep and Marinate

Pat the chicken breasts dry. If thick, butterfly or pound to an even 1/2-inch thickness. In a bowl combine 2 tbs olive oil, minced garlic, oregano, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add chicken and coat evenly. Marinate 15–30 minutes at room temperature or up to 4 hours refrigerated.

Grill Chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil. Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the outside has good grill marks. Transfer to a plate and rest 5 minutes.

Melt Provolone

While chicken rests, place a provolone slice on each breast. Tent loosely with foil for 2–3 minutes to allow cheese to soften and adhere. Alternatively, place briefly on the hot grill (1 minute) with lid closed to melt.

Toast Rolls and Assemble Spread

Butter the cut sides of the rolls. Toast buttered sides in a hot skillet or on the grill until golden, about 1–2 minutes. Mix mayonnaise and Dijon mustard in a small bowl and spread on both cut sides of the rolls.

Assemble Sandwich

On the bottom roll layer lettuce (if using), tomato slices, the provolone-topped chicken breast, and a generous portion of caramelized onions. Top with the other roll half and press lightly. Slice in half if desired and serve with chosen side.

Heat 1 tbs olive oil and 1 tsp butter in a wide skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–30 minutes until the onions are soft and golden-brown. If they start to stick or dry, add a splash of water.

During the last 3 minutes of cooking, sprinkle 1/2 tsp sugar (optional) and add 1 tbs balsamic vinegar to deglaze the pan. Stir and cook an additional 1–2 minutes until the vinegar reduces and coats the onions. Season with 1/8 tsp black pepper. Remove from heat and keep warm until assembly.

Mixed green salad: toss greens with a light vinaigrette and serve alongside the sandwich.

Fries: cook according to package instructions or fry fresh potatoes until golden and crisp. Season with salt and serve hot.

Potato chips: serve a cup of chips on the side for a simpler option.