Chicken Breast Sandwich, Onions, Watercress, Paprika Aioli

Total Time: 1 hr Preparation Time: 24 mins Cook Time: 36 mins

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon hot spanish smoked paprika
• 1 garlic clove, pressed
• 2 tablespoons extra virgin olive oil, plus more
• extra virgin olive oil, for brushing on roll
• 2 tablespoons vegetable oil
• 2 lbs onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
• 3 boneless skinless chicken breast halves, cut crosswise in half (8 oz each)
• 6 sourdough rolls
• 3 cups lightly packed watercress or 3 cups arugula

Recipe

• 1 whisk mayonnaise, lime juice, spanish paprika*, & garlic in small bowl.
• 2 gradually whisk in 2 tablespoons olive oil.
• 3 season with salt and pepper.
• 4 aioli can be made 2 days ahead; cover prepared aioli and chill.
• 5 heat vegetable oil in heavy large skillet over medium-high heat.
• 6 add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes.
• 7 reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer.
• 8 season with salt and pepper.
• 9 onions can be made 2 hours ahead; let stand at room temperature.
• 10 prepare barbecue (medium-high heat).
• 11 place chicken breasts between 2 sheets of plastic wrap.
• 12 pound with mallet to 1/3-inch thickness.
• 13 sprinkle with salt and pepper.
• 14 grill chicken until cooked through, about 3 minutes per side.
• 15 transfer to work surface.
• 16 brush cut side of rolls with extra-virgin olive oil.
• 17 grill rolls, cut side down, until grill marks appear, about 1 minute.
• 18 spread rolls with some of aioli.
• 19 assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls.
• 20 serve warm.