Tangy and juicy, this sandwich is as tasty as it is eye-catching. The pickled onions add such crunch and flavor, you’ll figure out all kinds of ways to enjoy these treats.
One red onion creates a large batch, but it will save for weeks in a sealed container in the refrigerator, so enjoy!
If you aren’t a fan of mayonnaise, leave it out. The smashed avocado will still lend a rich and creamy texture.
Created by: Emily Wilson
Tags: Egg, Wheat, Gluten, Onion, Meat, Dairy, American, Sandwich, Main Dish, Poultry, Bread, Cheese & Dairy, Brunch, Dinner Party, Gourmet, Kid Friendly, Easy, Soy
- Prep & Cook
- Add to Groceries
Ingredients
- Avocado
2 - Baby Arugula
3/4 Cup - Fresh Lime Juice
1 Tablespoon - Red Onion
1 - Chicken Tenders, Boneless
1 1/4 Pounds - Monterey Jack Cheese, Shredded
1 Cup - Hoagie Roll
4 - Black Pepper
- Black Peppercorns
- Dried Bay Leaf
1 - Garlic Powder
1/2 Teaspoon - Kosher Salt
1 Teaspoon - Mustard Seed
1 Teaspoon - Onion Powder
1/2 Teaspoon - Sugar
2 Tablespoons - Apple Cider Vinegar
1 Cup - Extra Virgin Olive Oil
1 Tablespoon - Mayonnaise
3 Tablespoons - Water
1 1/2 Cups
3
Kitchen Equipment
- 1 Oven
- 1 Stove Top
- Chef’s Knife
- 1 Colander
- Cutting Board
- 1 Heat-Proof Bowl, Medium
- Measuring Cups
- Measuring Spoons
- 1 Mixing Bowl, Medium
- 1 Saucepan, Medium (2-4 QT)
- Serrated Knife
- 2 Sheet Pan
Prep Steps
- Slice the red onion into thin rings.
- Slice the hoagie rolls in half horizontally. Place on a sheet pan, cut side up.
Cook Steps
- Preheat the oven to 375 degrees.
- Fill a medium saucepan 2/3 high with cold water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- Once water is boiling, add the red onion rings. Cook for 1 minute to soften. Then strain and reserve the pot.
- In the pot used to blanch the red onions, combine the apple cider vinegar, water, sugar, salt, peppercorns, bay leaf and mustard seeds. Place over medium heat and bring to a gentle boil.
- Once apple cider mixture is boiling, add the red onions and simmer gently for 10-15 minutes until tender and pale pink in color.
- Remove the white tendon from each chicken tender, using caution to keep the tenders intact as best as possible. Place the chicken tenders on a sheet pan.
- Drizzle the chicken tenders with olive oil and season with salt, pepper, onion powder and garlic powder. Use clean hands to coat evenly. Arrange the tenders in a single layer on the sheet pan.
- Roast chicken for 15-20 minutes until firm and cooked through. Flip each piece after 10 minutes to ensure even cooking. After cooked through, sprinkle shredded Monterey Jack cheese over each tender and cook until melted, about 3 more minutes.
- Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh into a small bowl. Use the back of a fork to mash the avocado.
- Add mayonnaise and lime juice to the avocado. Season with salt and pepper to taste.
- Drizzle the hoagie buns with olive oil and place in the oven with the chicken. Let them toast for 3-5 minutes until crispy.
- After you remove the chicken and hoagie buns from the oven, spread the avocado mayonnaise over the toasted buns. Layer some arugula leaves on the bottom bun, and top with a chicken breast and some pickled onions. Finish with the top bun.
- Transfer the chicken sandwiches to a serving platter or dinner plates. Ready to eat!