French Onion Chicken Sandwich

In a large mixing bowl add mayonnaise, garlic powder, 1 tbsp. balsamic glaze, Worcestershire, horseradish mustard and a pinch of black pepper. Mix until smooth and set aside. 

Preheat your griddle - one zone on medium-low, the others off. Once heated, add olive oil to coat onions. Season with salt and pepper. Toss occasionally to ensure a slow cook. This process will take 20-30 minutes. While onions cook, coat chicken thighs with a light amount of olive oil and season with salt and pepper. Grate cheese and slice french bread into sandwich-sized portions.

When your onions are about 80% done, move them to a cooler part of the griddle. Where the onions were, adjust turn to medium-high heat. Add chicken to heated zone and cook thoroughly. Continue to rotate onions. When chicken is cooked, remove and chop it. Place chopped chicken back on griddle in sandwich portions.

When onions are deep brown and soft, add a drizzle of balsamic glaze and a drizzle of Worcestershire. Toss gently and allow to reduce more.

Drizzle chicken lightly with balsamic glaze, add some cheese, and cover with a dome or aluminum tin with a small amount of water to steam and melt the cheese. With your bread sliced and open, add a layer of sauce to both sides. On one side add some arugula and the other add a portion of your reduced onions. Your cheese should be melted at this point. With two spatulas carefully remove a portion of the chicken and cheese and place it on the bread with the arugula. Repeat the process for all the sandwiches and enjoy!