John’s Bleecker Recipe
Béchamel, Fontina, grilled chicken, caramelized onions, sun-dried tomatoes & Italian sausage
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Caramelized Onions
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are soft and golden brown, about 15-20 minutes. Remove from heat and set aside.
- 2
Cook the Italian Sausage
In the same skillet, add another tablespoon of olive oil. Add crumbled Italian sausage and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary and set aside.
- 3
Combine Ingredients
In a large mixing bowl, combine the grilled chicken, caramelized onions, sun-dried tomatoes, Italian sausage, and fresh basil. Season with salt and black pepper to taste.
- 4
Assemble the Dish
In a baking dish, spread half of the béchamel sauce on the bottom. Layer the chicken mixture on top, then cover with the remaining béchamel sauce. Sprinkle the grated Fontina cheese evenly on top.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for about 25-30 minutes, or until the cheese is melted and bubbling.
- 6
Serve
Remove from the oven and let it cool for a few minutes. Cut into portions and serve warm.
