Grilled Chicken And Onion Sandwich With Tomato Jam And Arugula Recipes

GRILLED CHICKEN AND ONION SANDWICH WITH TOMATO JAM AND ARUGULA

Steps:

• Heat a grill or grill pan over high heat. Pound chicken between two sheets of plastic until 1/2 inch thick. Remove plastic. Sprinkle chicken generously with salt and pepper. Lightly oil grill or grill pan; cook chicken until lightly browned and cooked through, turning halfway through cooking time,10 to 15 minutes on a hot grill pan. (Time will vary depending on the grill.) Set aside.
• Toss the onion with olive oil, salt, and pepper, and place on grill until lightly charred and soft, 8 to 10 minutes. Set aside.
• Slice baguette lengthwise, and spread both sides with tomato jam. Slice chicken into 1/4-inch strips. Layer one side of baguette with chicken, reserved onions, and the arugula. Top with other side of bread, tomato jam facing down. Slice into three six-inch sandwiches.

OVEN GRILLED "CHEESE" SANDWICHES WITH ARUGULA, RED ONION AND TOMATO

Steps:

• Preheat the oven to 500 degrees.
• Place a 10-inch nonstick pan with an ovenproof handle in the top third of the preheated oven. Allow the pan to heat for 3 to 5 minutes.
• Brush 1 of each of the bread slices with a slight coating of olive oil.
• Build the sandwiches by placing 2 slices of bread oil side down. Top each slice with half the cheese, spreading it evenly. Season with pepper and a few grains of salt. Top each sandwich with 1 of the remaining slices of bread, oil side up.
• Place the sandwiches in the heated pan and cook for 5 minutes. Turn them over and cook for 5 minutes more; remove the pan from the oven. Open the sandwiches and fill with the onion, tomato and arugula.

GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.

GRILLED CHEESE SANDWICH WITH RED ONION JAM

Steps:

• Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside.
• Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of Taleggio onto a slice of the buttered bread, then a piece of Gorgonzola. Top with a heaping tablespoon of the onion jam, and another slice of the Taleggio. Cover it another slice of bread. Repeat with remaining ingredients.
• Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve.