This recipe combines the rich, savory flavors of caramelized onions, juicy chicken, and melted cheese into a delicious sandwich. The garlic herb aioli adds a creamy touch, while the dipping au jus takes it to the next level. Perfect for a hearty lunch or dinner, this sandwich is a comforting treat that feels gourmet but is easy to make.
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Whisk together mayo, minced garlic, dijon mustard, lemon juice, fresh thyme, salt, and pepper. Chill while cooking.
Melt butter with olive oil over medium-low heat. Add onions, salt, sugar, and thyme. Cook for 30–35 minutes, stirring occasionally, until deeply golden and jammy.
Add beef broth and balsamic vinegar to deglaze the pan, scraping up the flavorful brown bits. Cook until mostly reduced and set aside.
Season chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat butter and olive oil over medium-high heat. Sear chicken for 3–4 minutes per side until cooked through. Top with Swiss cheese in the last minute and cover to melt. Let the chicken rest.
In the same pan, add beef broth, Worcestershire sauce, minced garlic, and thyme. Simmer for 5 minutes, scraping up the fond. Pour into a bowl for dipping.
Brush bread lightly with oil or butter, top with shredded gruyère cheese, and toast at 350°F for 3–5 minutes.
Spread garlic herb aioli on the toasted bread, add the cooked chicken, pile on caramelized onions, and serve with hot au jus for dipping.
Use a heavy-bottomed pan for caramelizing onions to ensure even cooking and prevent burning.
Let the chicken rest after cooking to retain its juices and ensure tenderness.
Toast the bread lightly to add crunch and prevent it from becoming soggy when assembled.
Prepare the aioli in advance to let the flavors meld together for a more robust taste.
Serve the au jus hot to enhance the dipping experience and complement the sandwich flavors.
Can I use a different type of bread?
Yes, you can use any sturdy bread like ciabatta, baguette or focaccia. Sourdough or ciabatta works best for this recipe.
What can I substitute for gruyère cheese?
You can use fontina, gouda, or even mozzarella as a substitute for gruyère cheese.
How do I know when the onions are caramelized?
Caramelized onions should be deeply golden, soft, and jammy with a sweet flavor. This usually takes 30–35 minutes over medium-low heat.
Can I make the aioli ahead of time?
Yes, the aioli can be made a day in advance and stored in the refrigerator to save time.
What is au jus and why is it served with this sandwich?
Au jus is a flavorful beef broth-based dipping sauce that adds moisture and enhances the savory flavors of the sandwich.
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