Chicken Melt Sandwich

Ingredients

Instructions

1. 1

   Slice 1 large onion thinly. Heat 1 tablespoon of butter in a skillet over medium-low. Add the onion with a pinch of salt and cook 20 minutes, stirring occasionally, until deeply golden brown and sweet. Patience is the only way — high heat burns instead of caramelizes.

2. 2

   Season 2 boneless chicken breasts with salt, pepper, and paprika. Sear in a separate pan over medium-high in 1 tablespoon of oil — 4 minutes per side until cooked through (165°F). Rest 3 minutes, then slice thinly.

3. 3

   Mix 2 tablespoons of mayo with 1 teaspoon of Dijon mustard and a dash of hot sauce. This is the spread that prevents sogginess and adds flavor.

4. 4

   Lay out 4 slices of sturdy bread (sourdough or thick country white). Butter the outside of each generously — butter is what gives you the deep golden crust.

5. 5

   On the unbuttered sides: spread mayo-mustard, layer with 2 slices of cheese (Swiss, gruyère, or sharp cheddar — anything that melts well), sliced chicken, caramelized onions, and the top slice butter-side-up.

6. 6

   Cook in a skillet over medium-low heat for 4-5 minutes per side, pressing gently with a spatula. The bread should be deep golden, the cheese fully melted, and the inside hot through. Slice diagonally and eat immediately.