Grilled Chicken Sandwich With Arugula, Balsamic Gla

Name: Grilled Chicken Sandwich With Arugula, Balsamic Glazed Onions, And Anchovy Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet Vidalia onion, thinly sliced; 1 tablespoon butter; 1 tablespoon Canola oil; 1/2 teaspoon salt; 2 tablespoons Balsamic vinegar; 1 teaspoon sugar; 1 boneless chicken breast; Salt and pepper (or all purpose seasoning); Spray Canola oil; 1 ounce anchovies (in oil); 1 clove garlic, minced; 1 egg; 1 egg yolk; 8 drops Sriracha sauce; 3/4 cup Canola oil; 1 sandwich roll or baguette; 1 bunch arugula

Servings: persons

1 sweet Vidalia onion, thinly sliced
1 tablespoon butter
1 tablespoon Canola oil
1/2 teaspoon salt
2 tablespoons Balsamic vinegar
1 teaspoon sugar
1 boneless chicken breast
Salt and pepper (or all purpose seasoning)
Spray Canola oil
1 ounce anchovies (in oil)
1 clove garlic, minced
1 egg
1 egg yolk
8 drops Sriracha sauce
3/4 cup Canola oil
1 sandwich roll or baguette
1 bunch arugula

1
To make the onions: Slice onions. Add butter and oil to a skillet and set over medium heat. When hot, add onions and salt, and saute about 10 minutes. When nicely browned add balsamic vinegar and sugar and saute until dry and rich in color.
2
To make chicken: Over medium heat, spray a grill pan with canola oil. Season chicken with salt and pepper. When the pan is hot, add chicken. Grill about 5 minutes per side or until chicken registers 165 degrees. Remove and let rest about 5 minutes.
3
To make aioli: In a blender, add anchovies, garlic, eggs and Sriracha. Blend. Then in a slow, steady stream, with the motor running, add the oil.
4
To assemble sandwich: Toast the bread and spread both sides with aioli. Add chicken, arugula and onion.
5
Keep aioli refrigerated. Will last 2 days.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 sweet Vidalia onion, thinly sliced, 1 tablespoon butter, 1 tablespoon Canola oil, 1/2 teaspoon salt, and more.

Yes, Grilled Chicken Sandwich With Arugula, Balsamic Glazed Onions, And Anchovy Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Sandwich With Arugula, Balsamic Glazed Onions, And Anchovy Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions