Grilled Chicken Sandwich with Roasted Red Onion and Garlic Mayonnaise Recipe

Grilled Chicken Sandwich with Roasted Red Onion and Garlic Mayonnaise Recipe

Garlic Mayonnaise 

• 3 slices red onion (1/2-inch slices), roasted 
• 1 head garlic, roasted 
• 2 tablespoons olive oil

Sandwich 

• 1 loaf focaccia bread, sliced 
• 1/2 cup olive oil, for marinade 
• 2 boneless chicken breast halves, grilled and sliced 
• 5 portobello mushrooms, grilled and sliced 
• 1 1/2 tablespoons olive oil, for sautÈing 
• 2 tablespoons garlic, finely minced 
• 6 cups fresh spinach, cleaned 
• 1/4 pound gruyere cheese, thinly-sliced

Garlic Mayonnaise: 

• Cut top off garlic to expose cloves. 
• Slice onion. 
• Drizzle with olive oil. 
• Roast at 375 degrees F for 40 minutes. 
• Add to basic mayonnaise and blend until smooth.

Sandwich: 

• Marinate the chicken and mushrooms in olive oil for 10 minutes.
• Grill over high heat, and then slice.

• In hot sautÈ pan, cook garlic in oil for 15 seconds. 
• Add all the cleaned spinach. 
• Compact the spinach, toss and stir. 
• Cook just till wilted.

• Lice Focaccia to form a top and a bottom.
• Lightly brush each cut side with olive oil. 
• Place both pieces under your broiler so that the cut side is toasted.
•  Layer ingredients like spokes on a wheel. 
• This spreads them out evenly so there's filling in every bite.
•  Start with chicken, then spinach, then mushrooms, and finally cheese.
• After adding the cheese, run the sandwich under broiler to melt cheese. 
• Add plenty of the mayonnaise and replace top.

Serve by cutting into 6 pie-shape wedges.