Chicken, Brie, and Caramelized Onion Sandwich

I modeled this sandwich after a great sandwich I ate at Busboys and Poets in Shirlington. Jeff and I loved the flavors of this sandwich. The brie and caramelized onions make this sandwich amazing!  I served it with homemade fries, which we eat like once a week:) This was great for watching a Nats game at home:)

Yields: 2 sandwiches

rosemary bread
1 chicken breast
3/4 medium onion, cut into rings and then halved
2 slices prosciutto
2 large slices of brie

Caramelized onions: in a medium frying pan, heat 1 T. olive oil. Add onions and 1 t. sugar. Cook on medium low for about 20 minutes. Reserve for sandwich.
In a small frying pan, heat 1 T. olive oil. Add chicken and season with salt and pepper. Cook for about 10 minutes or until chicken is cooked through. Cover the pan to speed up the process. If chicken is thick, cut it in half both ways, using a quarter of the chicken per sandwich (I don’t like to put too much chicken on and then not be able to taste all the delicious toppings). Place the chicken on the bread. Top with cheese, prosciutto, and then caramelized onions.


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