French Onion Chicken Sandwich

Ingredients:

• Boneless Skinless Chicken Thighs
• French onion Buns or French Loaf
• 2 Large Yellow Onions
• Dukes Mayo
• Worcestershire
• Balsamic Glaze
• Stone Ground or Dijon Mustard
• Baby Arugula
• Shredded Gruyere and sliced Swiss cheese
• Kosher Salt
• Coarse Black Pepper
• Garlic Powder

Directions:

1. Pre heat one zone of your Blackstone to medium low to low.
2. This first step is the part that requires the most time. Start off by chopping 2-3 large onion into large pieces. They don’t have to be to small because they’re going to reduce and shrink significantly.
3. On your pre heated zone add a bit of olive oil and all your onions. Season with kosher salt and coarse black pepper. Toss to coat all your onions with oil and seasoning. Using salt at this point is great because the salt will add flavor but also pull the moisture from the onions making them sweeter. This process to completion will take roughly 20 mins. Be sure to toss occasionally to ensure that they’re not cooking to quickly. Slow is the way you want to go do reduce the onions perfectly.
4. When your onions are about 80% done you can start on your chicken. Slide your onions to a cooler part of the griddle. I like to move them just far enough into another zone that is getting residual heat from the heated zone. Where the onions were you can turn that to medium high. Coat your chicken with a light amount of olive oil and season your boneless skinless chicken breast with salt and pepper. Place them on the heated zone and cook till they’re done throughout. During this time you’ll want to continue to rotate your onions.
5. Time for your sauce. In a large mixing bowl add 3-4 large tbsp of dukes Mayo, 1 tsp of garlic powder, 1 tbsp of balsamic glaze, and 2 tsp Worcestershire, 1 tbsp stone ground mustard and a pinch of corse black pepper. Mix till smooth and set aside.
6. Now we’re going to work on our onions again. They should be a deep brown and soft at this point. Add a drizzle of balsamic glaze and a drizzle of Worcestershire. Toss gently allow to reduce more.
7. If you haven’t already you can grate your Gruyère and set is aside. You can also slice your French loaf into the portions needed.
8. Your chicken should be done now. You can chop the chicken on the Blackstone or you can remove it and chop it. Either way it’s going back on the griddle top once chopped.
9. Time to build. Portion your chicken on the griddle top for each sandwich. drizzle lightly with balsamic glaze and on top of that add some Gruyère cheese, and two slices of mozzarella and cover with a dome or aluminum tin with a small amount of water to steam and melt the cheese. With your bread sliced and open add a layer of sauce to both side, on one side add some arugula and the other add a portion of your reduced onions. Your cheese should be melted at this point. With two spatulas carefully remove a portion of the chicken and cheese and place it on the bread with the arugula. Repeat the process for all the sandwiches and enjoy!