Bistro-Style French Onion Chicken Sandwich Recipe

Bring familiar French onion flavor to a handheld format with this bistro-style chicken sandwich. A tender, juicy seared chicken breast filet is layered on toasted ciabatta with slow-simmered Bordelaise onions and melted Gruyere cheese, then served with warm au jus for dipping. Built for lunch or dinner service, the sandwich gives operators a distinctive menu option inspired by French onion soup and the classic French dip.

Step 1: Place the toasted ciabatta roll halves on a clean work surface.

Step 2: On the bottom half of the roll, layer one slice of Gruyere cheese and the seared Tyson True® Tenderpressed® chicken breast filet.

Step 3: Top the chicken breast filet with Bordelaise onions and the remaining slice of Gruyere cheese.

Step 4: Place the open sandwich under a charbroiler until the cheese is melted.

Step 5: Add the top half of the toasted ciabatta roll, close the sandwich and place it on a serving plate.

Step 6: Pour the au jus into a ramekin and serve it alongside the sandwich for dipping.

Sub-Recipe Directions

Seared Chicken

Step 1: Preheat the flat-top grill to 400°F.

Step 2: Remove the frozen chicken breast filet from the packaging. Do not thaw.

Step 3: Lightly season both sides of the filet with salt, black pepper, garlic powder and smoked paprika.

Step 4: Place the frozen filet directly on the clean, preheated flat-top grill.

Step 5: Cook for 6-8 minutes on the first side.

Step 6: Flip the filet and cook for an additional 6-8 minutes.

Step 7: Continue cooking until the thickest part of the filet reaches an internal temperature of 165°F.

Step 8: Remove the filet from the flat-top grill and allow it to rest for 2-3 minutes before serving.

Bordelaise Onions

Step 1: Bring a pot of water to a boil.

Step 2: Add the pearl onions and blanch for 1 minute. Transfer the onions to ice water, then slip off the skins.

Step 3: In a heavy sauté pan, melt the butter with the olive oil over medium heat.

Step 4: Add the onions and cook for 8-10 minutes, stirring occasionally, until lightly golden.

Step 5: Pour in the Cabernet Sauvignon and beef stock. Add the thyme, bay leaf, brown sugar, salt and black pepper, then bring to a gentle simmer.

Step 6: Reduce the heat to low and partially cover the pan. Simmer for 25-35 minutes, stirring occasionally, until the onions are fork-tender.

Step 7: Remove the lid and continue cooking for about 10 minutes, or until the liquid reduces to a glossy glaze that coats the onions.

Step 8: Remove the thyme sprig and bay leaf, then stir in the red wine vinegar.