Rotisserie Chicken Focaccia Sandwich Recipe

Ingredients

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

Preparation

Debone rotisserie chicken; keep warm.

In a large pot, sweat red and white onions until translucent.

Add thyme, sugar, vinegar and TABASCO® Sauce; cover with a lid and let simmer for 30 minutes.

Make a garlic aioli: Smash roasted garlic into a puree and combine with mayonnaise.

Split focaccia into tops and bottoms; toast both cut sides.

For each sandwich, spread garlic aioli on both sides of focaccia; lay baby spinach on bottoms, place one-quarter deboned chicken over spinach; place 1/4 cup braised onions over chicken. Close each sandwich with the tops of focaccia portions, and serve.