Chicken Breast Sandwich, Onions, Watercress, Paprika Aioli

• 12 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

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.

mayonnaise, lime juice, paprika, garlic, extra virgin olive oil, extra virgin olive oil, vegetable oil, onions, chicken breast halves, sourdough rolls, arugula

Taken from www.food.com/recipe/chicken-breast-sandwich-onions-watercress-paprika-aioli-304301 (may not work)