Cheesy French Onion Chicken Sandwiches

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.

French Onion Chicken Sandwiches

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.

Cheesy French Onion Chicken Sandwiches. The savory caramelized onion flavor of French Onions Soup in a grilled chicken sandwich! Perfect for picnics, camping, and weeknight dinner too!

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

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Cheesy French Onion Chicken Sandwiches

Easy grilled chicken sandwiches with the cheesy, savory flavor of French onion soup!

Yield: 4 sandwiches

Prep Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.

I’m also sharing this recipe on the Tablespoon blog.

// All images and text ©Erin Clarke/Well Plated.

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

10 comments

  1. These sound delicious! AND I only need to run to the store for Gruyere. Making these tonight at home and they are definitely on the list the next camping trip !

  2. Holy yummy goodness on a bun! Love these (and love that you’re on the good ol’ Tablespoon! ;)).

  3. Oh yum! I looove french onion soup so I know I’ll love this. Pinned!

  4. I love anything cheesy and French onion so I’m sure I will love this! It looks so delicious!

  5. LOOK at all those onions. Swoon! Perfection on a bun.

  6. This sounds amazing, Erin! A sandwich doesn’t get much better than melted cheese and caramelized onions! I bet that even the French would love this :)

  7. Very impressed with this ‘recipe makeover’, Erin. Nothing wrong with a bit of ‘framerican’ fusion food! :-)

  8. I am a BIG fan onions–especially caramelized onions. I will find an excuse to eat them…on their own or as part of a meal! So, this is definitely my kind of sandwich :)

  9. This looks great but the link is broken!

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