6 tbsp Extra Virgin Olive Oil
2 Sweet Onions (thinly sliced) Hint: the flatter the onion - the sweeter the onion.
Salt & Pepper
1 Cup Chicken Broth
1 1/2 pounds boneless, skinless chicken tenders (RR called for thighs - but I like tenders)
4 Kaiser Rolls, split and toasted
Heat 3 tbsp of the EVOO in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until soft and caramelized, about 30 minutes; transfer to a bowl. Pour the chicken broth in the pan, scrapping up the browned bits, then pour into a measuring cup. Using the same skillet heat 3 tbsp of the EVOO over medium high heat. Season the chicken with salt and pepper , add to the skillet and , turning once, until cooked through and golden about 8 minutes; pour in the reserved chicken broth mixture and cook until reduced by half (about 3 minutes). Divide the onions among the roll bottoms: then top with the chicken. Dip the cut side of the roll tops into the skillet then set on top of the chicken.
I served my Sammy with a wedgie! Here's my take on the Johnny Carinos Italian Wedge:
1/2 Head Iceberg Lettuce- cut into 2 wedges
3 slices bacon cooked and crumbled
1 Granny Smith Apple peeled and cut into strips
1/4 cup chopped pecans
1 small tomato diced
Feta or Gorgonzola
Brianna' s Asagio Cesar Dressing
Plate the wedge, mix together the bacon, apples, pecans, tomatoes & cheese and place at base of wedge, pour desired amount of salad dressing on the wedge and presto - a deelish side!