F.r Bird Recipe

Prep the chicken

If breasts are very thick, butterfly or pound to an even thickness (~3/4 inch). Pat dry with paper towels.

In a bowl combine 2 tbs olive oil, smoked paprika, cumin, garlic powder, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs lemon juice. Rub mixture onto both sides of the chicken breasts and let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).

Preheat a cast-iron skillet or grill pan over medium-high heat. Add a light slick of oil if using skillet. Cook the chicken 4–6 minutes per side until nicely charred and internal temp reaches 165°F (74°C). For a fire-roasted flavor, finish under a broiler 1–2 minutes per side or briefly pass over a hot grill to get slightly charred edges.

Remove chicken from heat and let rest 5 minutes before slicing thinly against the grain into 1/4-inch slices.

While chicken rests, heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-low heat. Add the sliced onions and 1 tsp kosher salt and toss to coat.

Cook onions slowly, stirring every 3–5 minutes, for 20–30 minutes until deep golden brown. If they begin to stick, lower heat and add a splash of water.

Stir in 1 tsp granulated sugar and 1 tsp balsamic vinegar during the last 2 minutes of cooking to deepen color and flavor. Remove from heat and keep warm.

Cook 6 slices of thick-cut bacon in a skillet over medium heat until crisp, about 8–10 minutes, flipping occasionally.

Transfer bacon to a paper-towel-lined plate to drain, then cut each slice in half crosswise to fit the rolls.

In a small bowl whisk together 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp lemon juice, 1 tsp minced garlic, 1 tsp honey, 1 tsp salt and 1 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Preheat oven broiler to high (or set oven to 425°F/220°C). Arrange split rolls on a baking sheet, cut side up.

Spread a generous tablespoon of Dijon aioli on each bottom bun.

Layer sliced fire-roasted chicken on each roll (about 5–6 slices per sandwich), top with a portion of caramelized onions, 2 halves of bacon (or 3 halves for extra), then place two slices of Swiss cheese over the top.

Place sandwiches under the broiler for 1–2 minutes until the Swiss is melted and edges of rolls are toasted — watch closely to prevent burning.

Remove from oven, spread a thin layer of aioli on the top buns, close sandwiches and let rest 1 minute before serving.