Ingredients
Scale
- 4 slices sandwich bread (any firm bread – marble rye, sourdough, etc.)
- 2 cup homemade or low sodium chicken stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 large clove garlic, peeled and halved – Optional
- 1.5 T olive oil
- 1 medium-large onion, peeled and very thinly sliced
- 6 oz. deli-sliced chicken breast
- 2–4 slices semi-hard white cheese (Swiss, Monterey Jack, or Pepper Jack)
- 2–3 T butter, softened
- Kosher Salt
- Pepper
Instructions
- Make the herbed broth. Place the broth, rosemary, thyme, and garlic (optional) into a small pot or saucepan over medium high heat. Once the broth is boil, lower the heat and allow it to simmer while you’re making the sandwiches.
- Prepare the onions. Place the olive oil in the skillet over medium heat. Add the onions and stir to coat with olive oil. Season the onions with salt (about ¼ tsp) and a few grinds of pepper. Cook onions, stirring occasionally, for about 10-15 minutes, until they are caramelized and a deep golden brown. Take pan off stove and set aside.
- Assemble the sandwiches. Spread the softened butter evenly on one side of each of the four slices of bread. Place two slices of bread in a skillet, butter side down. Layer each piece of bread with a slice of cheese, half the chicken, half the caramelized onions, and another piece of cheese. Top each sandwich with another slice of bread, butter side up.
- Grill the sandwiches in the pan over medium heat, flipping over halfway through cooking, until the bread is golden brown and the cheese is melted. Cut into halves
- Remove the broth from the stove. Strain through a fine mesh sieve or colander to remove the herbs and garlic, and pour into small, individual bowls.
- Place a bowl of broth onto each plate with two sandwich halves. Enjoy!