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Open-Face Chicken Meatball Sandwich

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Servings
4
|
Total Time
120
 minutes

ingredients

  • 4 slices Pane Italiano from The Rustik Oven
  • 2 tbsp unsalted butter
  • 3 white onions, sliced thin
  • 1 3/4 c chicken stock
  • 1/4 c seasoned breadcrumbs
  • 1 tsp Herbs de Provence
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1 egg
  • 1 lb ground chicken breast
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 1/2 c chicken stock
  • 1/2 c shredded Swiss cheese

directions

  1. Melt the butter in a non-stick pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they are a light brown - about five minutes. Turn the heat to medium-low and continue cooking, stirring occasionally, until the onions are soft and a dark golden-brown color – about 40 minutes.
  2. Increase the heat back to medium and add the chicken stock to the pan. Allow the stock to reduce, about 10 minutes, then transfer the onions to a bowl and set aside.
  3. In a bowl, combine the ground chicken, breadcrumbs, herbs, salt, pepper, and egg. Mix until just combined then roll into approximately 16 meatballs.
  4. Using the same pan from the onions, heat 1 tbsb of oil over medium heat. Add the meatballs to the pan and cook until brown on all slides, about 10 minutes. Transfer to a plate and set aside.
  5. Still using the same pan, melt the butter over a medium heat. Add 1 tbsb of flour and whisk to create a roux. Add 1/2 cup of chicken stock continue whisking until combined. Add the remaining stock, bring to a boil and cook for five minutes until the sauce has thickened.
  6. Add the onions to the sauce and lower the heat to low. Simmer for another 10 minutes.
  7. Preheat a broiler to high heat and place slices of Rustik bread on a baking sheet. Toast until brown.
  8. Top each slice of toast with four meatballs, shredded swiss and sauce, to preference. Place the toasts back under the broiler until the cheese melts. Enjoy!