Best Grilled Chicken And Onion Sandwich With Tomato Jam And Arugula Recipes

Oven Grilled

Provided by Food Network

Time 15m

Yield 2 sandwiches.

Number Of Ingredients 8

4 slices spelt bread or other whole-grain bread
Olive oil
5 ounces soy cheese or almond cheese
Freshly ground pepper
Coarse sea salt
2 very thin slices red onion
2 very thin slices tomato
8 leaves arugula, washed and dried

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 and Onion Sandwich with Tomato Jam and Arugula image

Provided by Martha Stewart

Yield Makes 3 six-inch sandwiches

Number Of Ingredients 7

1 half boneless skinless chicken breast
Salt and freshly ground pepper
1 tablespoon olive oil, plus more for pan
1 Vidalia onion, sliced into 1/4-inch-thick rounds
1 eighteen-inch-long baguette
1/2 cup Tomato Jam
1/2 bunch arugula (about 4 cups loosely packed)

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.