By Protein
Bistro-Style French Onion Chicken Sandwich Recipe
Ingredients
- 1 ea. Split Toasted Ciabatta Roll
- 1 ea. Tyson True® Tenderpressed® IF Unbreaded Boneless Skinless Chicken Breast Filets, 4 oz., Seared (Sub-Recipe)
- 2 ea. Sliced Gruyere Cheese
- 1.2 oz. Bordelaise Onions (Sub-Recipe)
- 3 oz. Prepared Au Jus
Bring familiar French onion flavor to a handheld format with this bistro-style chicken sandwich. A tender, juicy seared chicken breast filet is layered on toasted ciabatta with slow-simmered Bordelaise onions and melted Gruyere cheese, then served with warm au jus for dipping. Built for lunch or dinner service, the sandwich gives operators a distinctive menu option inspired by French onion soup and the classic French dip.
Directions
- Place the toasted ciabatta roll halves on a clean work surface.
- On the bottom half of the roll, layer one slice of Gruyere cheese and the seared Tyson True® Tenderpressed® chicken breast filet.
- Top the chicken breast filet with Bordelaise onions and the remaining slice of Gruyere cheese.
- Place the open sandwich under a charbroiler until the cheese is melted.
- Add the top half of the toasted ciabatta roll, close the sandwich and place it on a serving plate.
- Pour the au jus into a ramekin and serve it alongside the sandwich for dipping.
Seared Chicken
Ingredients
- 1 ea. Tyson True® Tenderpressed® IF Unbreaded Boneless Skinless Chicken Breast Filets, 4 oz., Frozen
- 1/8 tsp. Kosher Salt
- 1 pinch Ground Black Pepper
- 1 pinch Garlic Powder
- 1 pinch Smoked Paprika
Directions
- Preheat the flat-top grill to 400°F.
- Remove the frozen chicken breast filet from the packaging. Do not thaw.
- Lightly season both sides of the filet with salt, black pepper, garlic powder and smoked paprika.
- Place the frozen filet directly on the clean, preheated flat-top grill.
- Cook for 6-8 minutes on the first side.
- Flip the filet and cook for an additional 6-8 minutes.
- Continue cooking until the thickest part of the filet reaches an internal temperature of 165°F.
- Remove the filet from the flat-top grill and allow it to rest for 2-3 minutes before serving.
Bordelaise Onions
Ingredients
- 1 1/2 lb. Pearl Onions
- 2 tbsp. Unsalted Butter
- 1 tbsp. Olive Oil
- 8 oz. Cabernet Sauvignon Wine
- 8 oz. Prepared Beef Stock
- 1 ea. Fresh Thyme Sprig
- 1 ea. Whole Bay Leaf
- 1 tsp. Light Brown Sugar
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Ground Black Pepper
- 1 tsp. Red Wine Vinegar
Directions
- Bring a pot of water to a boil.
- Add the pearl onions and blanch for 1 minute. Transfer the onions to ice water, then slip off the skins.
- In a heavy sauté pan, melt the butter with the olive oil over medium heat.
- Add the onions and cook for 8-10 minutes, stirring occasionally, until lightly golden.
- Pour in the Cabernet Sauvignon and beef stock. Add the thyme, bay leaf, brown sugar, salt and black pepper, then bring to a gentle simmer.
- Reduce the heat to low and partially cover the pan. Simmer for 25-35 minutes, stirring occasionally, until the onions are fork-tender.
- Remove the lid and continue cooking for about 10 minutes, or until the liquid reduces to a glossy glaze that coats the onions.
- Remove the thyme sprig and bay leaf, then stir in the red wine vinegar.
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