So I really wanted a patty melt tonight but I didn’t have ground beef or rye bread, so here’s my interpretation. Not sure about you but if I don’t want to go to the grocery store, I basically just pretend like I’m on Chopped and hope for the best. It generally works out in my favor, like tonight with this tasty little sandwich. Making a quality sandwich is more than just putting some weird lunch meat and sliced cheese on some bread. This recipe takes it up a notch with only a little extra work. A typical patty melt is ground beef made into a thin patty, butter laden melty onions and swiss cheese in between two pieces of fresh rye bread. This spin on the traditional is grilled chicken, butter laden melty onions and Jarlsberg cheese in between two slices of baguette.
You’re going to want to have two pans going at the same time to make sure all your ingredients cook at the same time. Make sure you have all your ingredients ready and prepped before you start cooking because you’ll want to move fast once your onions and chicken are done. If you are just making a sandwich for one, still cook up the whole onion because trust me you’ll use them for something else delicious. Get your pans nice and toasty (about 2-3 minutes on medium high) and melt your butter before adding your chicken and onions. While they are warming up, you can salt and pepper your chicken and also chop up your onions.
While your chicken and onions are cooking in their pans (both for about 15-20 minutes), you can prep your baguette. Since this style of bread is typically pretty hard, you’re going to want to doctor it up a bit. Slice a piece off and then slice that piece right down the middle to make two pieces. Then, slather on some mayo on the inside portion of the bread. The fat from the mayo is going to help soften up that crunchy bread when you toss in the pan later on in the recipe.
I watched an episode of Next Food Network Star that was all about sandwiches and learned a super helpful and obvious tip from Mr. Bobby Flay. He said that every bite of a sandwich should be the same. There shouldn’t be half a chicken one side and just cheese on the other. That’s important to note when layering up this sandwich. Place both pieces of bread on their backs and do the exact same layering on one side that you do on the other. Three pieces of cheese over here, three pieces of cheese over there. You get the gist. Once you layer up your tasty melt, toss it in your toasty pan again and let it do it’s thing to get nice and melty. Carefully take it out of the pan (don’t burn your fingers like I did), slice it in half and enjoy.
- 1/2 long baguette
- 4 boneless, skinless chicken thighs
- 1 whole yellow onion
- 4-6 slices of swiss/Jarlsberg cheese
- 2 tablespoons butter
- 2 tablespoons mayo
- salt and pepper
- Warm two pans on the stovetop over medium heat.
- Slice onion in half and then into thin strips.
- Season chicken with salt and pepper.
- Melt 1 tablespoon of butter in each pan.
- After butter is melted, add onions to on pan and stir to coat completely.
- After butter is melted, add chicken thighs to pan.
- Cook onions until golden and a bit darkened, about 15-17 minutes.
- Cook chicken on each side about 8 minutes, until internal temperature reaches 165 degrees F.
- While onions and chicken are cooking, slice baguette pieces and slather insides of bread with mayo.
- After chicken and onions are done, set the pieces of baguette with mayo in the pan for about 2 minutes to soften them up.
- Pull them out (carefully!) and then layer your sliced cheese, chicken and onions on your sandwiches.
- Then, put the sandwiches back in the warm pan and cover with a lid to melt the cheese.
- Take out of the pan, slice your sandwich in half and enjoy!