Herby Chicken and Caramelized Onion Sandwich with Sweet Potato Wedges

This sandwich brings together juicy, Italian herb-seasoned chicken, rich sweet caramelized onions and a creamy basil mayo on a soft brioche bun. Paired with crispy roasted sweet potato wedges, it’s a balanced meal that’s both satisfying and full of flavor.

Perfect for a quick weeknight dinner, this recipe uses simple ingredients to create a restaurant-quality sandwich at home. The sweet and savory combination will become a new favorite.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry sweet potatoes; cut into ½-inch wedges. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
2. Meanwhile, halve, peel and thinly slice the onion. Slice tomato into thin rounds; season with salt and pepper.
3. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until browned and softened, 6-8 minutes. Stir in brown sugar and balsamic vinegar; cook until jammy, 1-2 minutes more. Transfer to a plate and cover with foil. Wipe pan clean.
4. Pat chicken cutlets dry; place between two sheets of plastic wrap and pound to ½-inch thickness. Season both sides with half the Italian seasoning (use all for 4 servings), salt and pepper. Heat oil in same pan over medium-high heat; cook chicken until browned and cooked through, 5-7 minutes per side.
5. Halve and toast brioche buns. In a small bowl, mix mayonnaise and basil paste.
6. Spread basil mayo on bun halves. Layer with herby chicken, caramelized onion and tomato slices. Serve with sweet potato wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Simply slice them in half horizontally to create thinner cutlets, then pound to even thickness.

What can I substitute for basil paste?

You can use fresh basil leaves finely chopped and mixed into the mayo or use pesto if you prefer a different flavor.

Can I make this sandwich ahead of time?

The components can be prepared in advance: cook the chicken and caramelized onions and roast the sweet potatoes. Assemble the sandwich just before serving to keep the bun from getting soggy.