Ingredients
2 tablespoons olive oil2 large sweet onions, thinly sliced3/4 teaspoon salt, divided 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed2 boneless skinless chicken breast halves (6 ounces each) 2 tablespoons lemon juice1/4 teaspoon pepper1/4 cup mayonnaise1/3 cup finely chopped roasted sweet red peppers8 slices sourdough bread12 slices Swiss cheese2 tablespoons butter, softened
Preparation
In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary.
Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips.
In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter.
Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.
