Ingredients:

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Caramelized Onions

•   2 larger white or yellow onion (thinly sliced)
•   1-2 tbsp butter or olive oil
•   salt (pinch)
•   slash of water (or broth or balsamic vinegar (optional))

Sandwich

•   1-1 1/2 cups shredded rotisserie chicken
•   4 slices sourdough
•   1 1/2 - 2 cups Gruyere cheese (sliced)
•   2 tbsp butter or olive oil
•   dijon mustard
•   Fresh thyme (or cracked black pepper, for finishing)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

Caramelize the Onions

1. Heat a skillet over medium-low heat and add butter or olive oil.

2. Add sliced onions and a pinch of salt. Stir to coat.

3. Cook slowly, stirring every few minutes, allowing the onions to soften and release their natural sugars.

4. If the pan gets dry, add a small splash of water or broth and scrape up any browned bits.

5. Continue cooking for 25–40 minutes, until the onions are deeply golden, soft, and jammy.

6. Optional: finish with a tiny splash of balsamic vinegar. Remove from heat and set aside.

Assemble & Cook the Melt

1. Heat a skillet or cast-iron grill pan over medium-low heat.

2. Butter one side of each slice of bread.

3. Flip the bread over and spread a thin layer of Dijon mustard on the unbuttered side, if using.

4. Layer rotisserie chicken evenly over two slices of bread.

5. Top with Gruyère cheese and a generous spoonful of caramelized onions.

6. Close the sandwiches with the remaining bread, buttered sides facing out.

7. Place sandwiches in the pan and cook until golden and crisp, about 3–4 minutes per side.

8. Lower heat slightly, cover loosely, and cook another 1–2 minutes until the cheese is fully melted.

9. Remove from heat, finish with cracked black pepper or fresh thyme, slice, and serve warm.