Chicken Breast Sandwich, Onions, Watercress, Paprika Aioli
Ready In: 1 hr
Serves: 6
Yields: 6 sandwiches
Ingredients
- 1⁄2 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon hot spanish smoked paprika
- 1 garlic clove, pressed
- 2 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for brushing on roll
- 2 tablespoons vegetable oil
- 2 lbs onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
- 3 boneless skinless chicken breast halves, cut crosswise in half (8 oz each)
- 6 sourdough rolls
- 3 cups lightly packed watercress or 3 cups arugula
Directions
- Whisk mayonnaise, lime juice, Spanish paprika*, & garlic in small bowl.
- Gradually whisk in 2 tablespoons olive oil.
- Season with salt and pepper.
- Aioli can be made 2 days ahead; cover prepared aioli and chill.
- Heat vegetable oil in heavy large skillet over medium-high heat.
- Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes.
- Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer.
- Season with salt and pepper.
- Onions can be made 2 hours ahead; let stand at room temperature.
- Prepare barbecue (medium-high heat).
- Place chicken breasts between 2 sheets of plastic wrap.
- Pound with mallet to 1/3-inch thickness.
- Sprinkle with salt and pepper.
- Grill chicken until cooked through, about 3 minutes per side.
- Transfer to work surface.
- Brush cut side of rolls with extra-virgin olive oil.
- Grill rolls, cut side down, until grill marks appear, about 1 minute.
- Spread rolls with some of aioli.
- Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls.
- Serve warm.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off