Martha Stewart Living Radio: The Radio Blog

Chicken, Caramelized Apple, and Onion Sandwich

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1 of 5
Sliced onion waiting to be cooked.

1 Sliced onion waiting to be cooked.

Onions sweated for 10 minutes.

2 Onions sweated for 10 minutes.

Onions caramelized.

3 Onions caramelized.

Caramelized apples.

4 Caramelized apples.

The finished sandwich.

5 The finished sandwich.

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

  1. 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.
  2. 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.
  3. 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.
  4. Lightly butter the bread and then spread with a little mustard; top with some arugula, then chicken, onion, apple, add more arugula and close.

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