ROTISSERIE CHICKEN SANDWICH WITH BRAISED ONIONS, GARLIC AIOLI AND SPINACH ON FOCACCIA

Ingredients Weight Measure
Rotisserie chicken 1 ea.
Red onions, chopped 2 ea.
White onions, chopped 2 ea.
Fresh thyme, leaves picked 1/2 bunch
Sugar 1/4 cup
Red wine vinegar 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Roasted garlic cloves 2 ea.
Mayonnaise 1 cup
Focaccia 4 portions
Baby spinach 2 cups

Method

  1. Debone rotisserie chicken; keep warm.
  2. Prepare the Braised Onions: In a large pot, sweat both types of onion until translucent. Add thyme, sugar, vinegar and TABASCO® Chipotle Sauce; cover with a lid and let simmer for 30 minutes.
  3. For the Garlic Aioli, smash the roasted garlic into a puree; combine with mayonnaise.
  4. Split focaccia to form tops and bottoms and toast them.
  5. For each sandwich, spread Garlic Aioli on both sides, lay baby spinach on the bottoms and place 1/4 of the deboned chicken over the spinach. Place 1/4 cup Braised Onions over the chicken and cover with the crown.

Yield: 4 servings