2 boneless skinless chicken breast halves (6 oz each)
2 Tbsp lemon juice
1/4 tsp pepper
1/4 cup mayo
1/3 cup finely chopped roasted sweet red peppers
8 slices sourdough bread
12 slices swiss cheese
2 Tbsp butter, softened
Instructions
In a large skillet, heat oil over medium heat. Add onions and 1/4
tsp salt; cook and stir 6 to 8 minutes or until softened. Reduce heat
to medium-low; cook 30 to 40 or until a deep golden brown,
stirring occasionally. Stir in rosemary.
Meanwhile, pound chicken with a meat mallet to 1/2 inch thickness.
Drizzle with lemon juice; sprinkle with pepper and remaining salt.
Grill, covered, over medium heat or broil 4 inches from heat 5 to 7
minutes on each side or until no longer pink. Cut into strips.
In a bowl, mix mayo and red peppers. Spread half of the mayo
mixture over four slices of bread. Layer with one slice cheese,
chicken, onions and two slices of cheese. Spread remaining mayo
mixture over remaining bread; place over top. Spread outsides of
sandwiches with butter.
Grill sandwiches, covered, or medium heat or broil 4 inches from
heat, 2 to 3 minutes on each side or until golden brown cheese is
melted.
Originally Submitted
5/4/2015
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