These chicken sandwiches are overflowing with sweet caramelized onions and mounds of gooey cheese. Plus, they're easy to make on the grill or skillet.
I’m totally that girl who brought a rolling suitcase on a camping trip instead of a backpack. I didn’t want my sundresses to wrinkle! Also, I don’t own a backpack.
While I might not be the most “outdoorsy,” my friends are more than happy to a) invite me camping and b) place me in charge of the food. French Onion Chicken Sandwiches are one of my favorite recipes for campfire dinners, backyard grill outs, or an easy summer weeknight meal.
Prep the caramelized onions in advance, and you're less than 10 minutes away from a grilled sandwich that packs the gourmet flavor of French onion soup, yet is completely appropriate to eat while wearing flip flops.
For a campfire dinner, toss the prepped onions into your cooler before you head into the woods, grill the chicken over the fire, then assemble the sandwiches at a picnic table. These are also a guaranteed hit at your next backyard barbecue – and if you're not lucky enough to own a grill (sadly, we do not), the chicken also tastes fantastic cooked in a cast-iron skillet on the stove.
Gather up the ingredients, and let’s get grillin’! We begin with yellow onions, boneless chicken breasts (I chose thin-cut chicken to save myself from pounding them out, but regular boneless chicken breasts work well too), and bay leaves for a touch of the savory French onion soup flavor. No self-respecting French onion-inspired sandwich would be complete without cheese, so I chose a ultra creamy, melty Gruyere (Swiss would work well too.)
Grate and slice cheese and onions. Be sure to “quality test” the cheese at multiple intervals. It’s for the good of the sandwiches.
Now, caramelize the onions. A slow sauté in olive oil with the bay leaf and a bit of Worcestershire sauce transforms the onions into a sweet, lightly crispy, and completely addictive topping. You should absolutely quality test these golden strands too.
Buns, be ready. Spread the bottoms with Dijon mustard for a little zip and extra French flair and layer on a bit of spinach for freshness and color.
Grill your chicken, flip, and top with a hefty amount of that gooey good Gruyere. Commence sandwich assembly and…
Ohhh-la-lah! Now this is what I call fine dining. Please excuse me while I squeeze six of these into my rolling suitcase.