By Sam Johnson
Sam’s open facer – chicken sandwich on brioche, put a smile on our editor’s faces at a recent retreat!
Ingredients:
- 1 Loaf of Brioche Bread
- 1 Pound Chicken Breast (Grilled & Sliced)
- 4 Sweet Onions
- 1 Pound of bacon
- 1 Container of Arugula
- 2 cups of Mayo
- 1tbs of Dijon mustard
Instructions:
- Cut up onions and sauté with olive oil salt and pepper until golden brown. As onions are cooking add ½ Cup of Apple Cider Vinegar and ½ Cup of Sugar. Continue to cook until most liquid is cooked out of onions.
- Cut bread into eight 1-in. slices and toast slices. Meanwhile, Cut up onions and sauté with olive oil salt and pepper until golden brown. As onions are cooking add ½ Cup of Apple Cider Vinegar and ½ Cup of Sugar. Continue to cook until most liquid is cooked out of onions. While onions are cooking, fry bacon until crispy.
- In a small bowl, combine the mayonnaise, Dijon mustard and pepper; mix well. Spread Dijon mixture over each bread slice. Top with chicken, onion jam mixture, bacon and Swiss cheese. Place on a broiler pan. Broil 4-6 inches from the heat for 3-4 minutes or until cheese is melted. Yield: 8 servings. Once sandwiches come from oven, top with arugula salad- dressed with Dijon mustard, lemon juice, and salt & pepper.
Crowd pleaser or for a simple lunch, best to make a platter of them for UVA Basketball!
—Samuel Johnson, Deputy Director of Culinary | 1776
