Chicken Alfredo Pesto Melt

Ingredients

Preparation

FOR THE CARAMELIZED ONIONS

1. In a large frying pan over low heat, heat the olive oil and add the sliced onions. Season with salt to taste.
2. Cook slowly, stirring occasionally, for 15 to 20 minutes or until the onions are golden and soft.
3. Deglaze with the balsamic vinegar, stir, and remove from the heat.

FOR THE CHICKEN AND SAUCE

1. Season the chicken cutlets with the salt, pepper, and Cayenne (if using).
2. In a frying pan or grill pan coated with olive oil, cook the chicken over medium-high heat for about 2 to 3 minutes per side, or until fully cooked (internal temperature of 165 °F).
3. In the same pan, add the Alfredo with Pesto sauce and toss to coat the cutlets. Let simmer for 1 to 2 minutes until heated through.

ASSEMBLY

1. Preheat the oven’s broiler.
2. Place the baguette halves on a baking sheet, cut side up.
3. Layer 1 or 2 slices of Gouda on each half.
4. Broil for 1 to 3 minutes, or until the cheese is melted and bubbling. Keep a close eye to avoid burning.
5. Remove from the oven and add the warm sauce-coated chicken on top of the melted cheese.
6. Add the caramelized onions and arugula.
7. Close the sandwiches and serve immediately. Buon appetito!