GRILLED CHICKEN AND ONION SANDWICH WITH TOMATO JAM 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.