I love this time of year. The air is crisp and apples, one of my favorite fruits, are in season. They're good on their own, in desserts, and sandwiches too. I like to caramelize them with a little bit of butter and a touch of lemon juice and cook them until they are meltingly tender. Paired with caramelized onion, sliced cooked chicken, and arugula to offset the sweetness, the combo makes a great sandwich.
Makes 4 sandwiches
coarse salt and ground pepper
1/2 teaspoon dried rosemary
1 bay leaf
2 skinless, boneless chicken breast halves (10 to 12 ounces total)
1 tablespoon olive oil
1 large onion, halved and thinly sliced
1 tablespoon butter plus more for bread
1 large apple, peeled, halved, cored and thickly sliced
4 challah or other rolls, split
- Fill a small skillet with water to come almost to the top. Add 1 teaspoon coarse salt, 1/4 teaspoon pepper, the rosemary, and bay leaf and bring to a boil. Add the chicken, cover and remove from the heat. Let stand 20 minutes or until the chicken is cooked through. Remove and set aside.
- When cooled to room temperature, thinly slice crosswise. In a large skillet, heat oil over medium-low. Add the onion, cover and cook 10 minutes. Uncover and cook, stirring frequently until it's very tender, and golden brown, about 25 minutes. Season with salt and pepper.
- Meanwhile, in a small skillet, heat the butter over medium. Add the apple and the lemon juice and cook, tossing freqeuntly until the apple is browned and tender, about 10 minutes.
- Lightly butter the bread and then spread with a little mustard; top with some arugula, then chicken, onion, apple, add more arugula and close.