I may be deported from France for this recipe. I turned an iconic French dish—French onion soup—into all-American, backyard barbecue Cheesy French Onion Chicken Sandwiches. These gloriously grilled and Gruyere-smothered sammies are so magnifique, however, I’m willing to risk it.
It’s a bit odd being in a foreign country over the Fourth of July (if you are just tuning in, Ben and are I spending four weeks in France). Don’t get me wrong—chocolate croissants and strolls along the Seine are no poor consolation for missing an afternoon of grilling, baked beans, and fire crackers—but I can’t help but long for my Grammy’s annual baby back ribs and strawberry shortcake.
Here on the streets of Paris, I plan to celebrate Independence Day by wearing the closest shades to red, white, and blue that I can rummage out of my suitcase and binge on what might be the ultimate cultural bridge between France and the U.S.—les frites.
If you are anywhere in the proximity of a grill, a hot skillet, or even a campfire this holiday weekend, I strongly encourage you to add these Cheesy French Onion Sandwiches to your menu. A tasty combo of juicy grilled chicken, tangy Dijon, sweet caramelized onions, and ooey-gooey Gruyere cheese, one bite of these babies will have you seeing fireworks.
HAPPY FOURTH OF JULY!
with love, an American girl in Paris
Cheesy French Onion Chicken Sandwiches
- 2 tablespoons extra virgin olive oil (plus additional for oiling grill or skillet)
- 2 large yellow onions
- 1 bay leaf
- 1/2 teaspoon kosher salt
- 2 teaspoons Worcestershire sauce
- 2 large boneless skinless chicken breasts pounded to a 3/4 inch thickness (or 4 thin-cut chicken breasts)
- 8 ounces Gruyere or Swiss cheese
- 4 whole wheat hamburger buns
- 2 tablespoons Dijon mustard
- 1 cup fresh spinach leaves
- In a large skillet on medium heat, heat 2 tablespoons olive oil. Add the onions, bay leaf and salt and cook until the onions turn a rich golden brown color and a few lightly crisp, stirring often. Remove from heat, discard bay leaf, and stir in the Worcestershire sauce. Set aside.
- Preheat a grill or large skillet over medium high heat and brush with olive oil to prevent sticking. Cook chicken until no longer pink and the interior reaches 160°F, turning once, about 4 minutes per side. Top each cooked chicken breast with 2 ounces cheese immediately after flipping.
- Assemble and serve: Spread the bottom half of each bun with 1 1/2 teaspoons Dijon mustard. Top with fresh spinach, then the cheese-topped chicken, caramelized onions, and finally the top bun half. Serve immediately.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.Register