Blake Makes

Sandwiches are one of the greatest inventions ever- a whole yummy meal you can hold right in your hands.  I’m always on the lookout for new sandwich recipes because we eat them so much at our house, and as I was browsing through the May issue of Bon Appetit, I thought the Chicken Breast Sandwich with Caramelized Onions, Watercress, and Paprika Aioli sounded so delicious I should make it the next day.

I made this sandwich for a lovely picnic we had in our backyard (okay, that’s not quite true– Blake was dirty from doing yardwork so I made us eat on a blanket outside so as not to track his dirt into the house), and we both raved over it.  The paprika aioli was especially good- it had a wonderful tangy spiciness that went really well with the sweetness of the onions.  I used the leftover aioli on turkey sandwiches later in the week and it was still just as tasty.  This sandwich will probably become one of our weekend lunch faves, and I know Blake can’t wait for me to make it again.

Ingredients:

• 1/2 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon hot smoked Spanish paprika* (note- I couldn’t find Spanish paprika, so I used hot Hungarian paprika)
• 1 garlic clove, pressed
• 2 tablespoons extra-virgin olive oil plus more for brushing on rolls
• 2 tablespoons vegetable oil
• 2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
• 3 8-ounce skinless boneless chicken breast halves, cut crosswise in half
• 6 sourdough sandwich rolls or twelve 1/2-inch-thick slices sourdough bread
• 3 cups (lightly packed) watercress or arugula

Directions:

• Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. 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. DO AHEAD: Caramelized 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.