Roast Chicken, Muenster and Housemade Caramelized Onions on Sourdough w/ Jalapeño-Ranch Sauce

I have to say, this was definitely one of my easier sandwiches merely because I had leftover meat from a chicken I had roasted and caramelized onions stocked away. So, to make this a no-frills sandwich, simply use chicken from a pre-roasted chicken from the store and toss some onion slices in a sauté pan if you don’t have hours to spend making tedious caramelized onions.

Yields 1 serving:

⅔ c roasted chicken, shredded

1 slice Muenster cheese

¼ c caramelized onions

2 slices artisan sourdough

½ tbs jalapeño ranch

Toast your bread in the toaster. While that’s going, heat a sauté pan to medium high heat. Drop your cold chicken in the pan and hit it with a little splash of water. Off to the side, drop your caramelized onions to give them a little heat while the chicken is heating in the same pan. When the bread is done toasting, spread your jalapeño ranch on both sides and arrange on a plate. In your pan, scoop the shredded chicken into a pile roughly the length of your bread. Top with 1 slice of cheese. Add the onions. Use a rubber spatula, or whatever you feel comfortable using to remove the stack from the pan or slide it over onto 1 slice of your toast. Add the topper and there you go. Easy Peasy.