This recipe is a great use of leftover chicken, either roasted or grilled. Paprika and lime juice may seem to be an odd combination, but trust me. As soon as you taste this sauce, you’ll be dreaming up all sorts of ways you want to eat it. I’m thinking as a dip for crunchy french fries or pita chips. Maybe slathered over toast with sliced avocado and pulled pork. Oh my… the list goes on. Let’s start with pairing it with some crunchy and buttery sandwich rolls, crisp watercress, and roasted chicken breast.
Carmelized Onion Roasted Chicken Sandwich with Smoky Paprika Aioli
- 1/2 c Mayonnaise
- 1 T Lime Juice
- 1 tsp Paprika, Hot Smoked
- 1 ea Garlic Clove, minced
- 2 T Vegetable Oil
- 2 lbs Onions, halved then thinly sliced
- 2 ea Roma tomatoes, thinly sliced
- 2 c Watercress leaves
- 4 ea Sandwich rolls, sliced lengthwise
- ~1 lb Chicken (2 large breasts), roasted or grilled and shredded into chunks
- A/N Butter (unsalted or salted), melted
1. Sauté the slices onions in the vegetable oil on medium-low heat until caramelized, about 45 min – 1 hour.
You can’t really rush caramelized onions. Turning the heat up will only give you onions burnt on the outside and still crispy on the inside. The (not so secret) secret is cooking low and slow until you get that melt in your mouth, buttery consistency.
2. Meanwhile, whisk together mayonnaise, lime juice, paprika, and the minced garlic clove. Set aside.
3. Brush the melted butter on the sandwich rolls. Broil on low until golden brown and delicious.
4. Slather both halves of the sandwich rolls with the paprika aioli. Layer on the sliced tomatoes, watercress leaves, caramelized onions, and chicken.