GETTING READY

1. Slice bread horizontally into two half and spread 1 tablespoon butter on each.

2. Place a large skillet on medium flame and toast bread buttered side down. Remove from heat and set aside.

For Caramelized Onion:

3. In a small skillet heat olive oil. Separate onion into rings and put them in heated oil. Stir and sauté until caramelized. Remove from heat and set aside.

For Egg Wash;

4. In a flat plate, mix beaten egg and water. Set aside.

To Prepare Chicken:

5. Wrap chicken tenderloin with plastic wrap and pound slightly using meat mallet to make it thinner and tenderized. Do it one at a time.

6. Season them with freshly ground salt, ground peppercorns, and cayenne pepper.

7. Now, use tongs to dip each seasoned piece of meat into the flour and coat well. Wash with egg and finally roll in bread crumbs. Set aside on a platter.

MAKING

8. In a large skillet, heat butter and extra virgin olive oil.

9. Using tongs carefully place breaded chicken into hot oil mixture. It should sizzle, but not be smoking hot. Cook until the bottom side is brown.

10. Turn and cook until browned on the other side and cooked through. Remove from skillet and place on paper towel to drain.

FINALIZING

11. On a cutting board, place the toasted bread halves and spread desired amount of Tarragon Spread (recipe link below)/mayonnaise on each.

12. Next, place half of the caramelized onions on each of the two bread halves and top with 4 pieces of cooked chicken pieces.

13. Place bacon slices evenly on top of chicken, followed by 3 thin slices of white cheddar cheese.

14. Pop in 375 degree F oven and bake for about 5-10 minutes or until cheddar cheese is brown and bubbly. Remove from heat and place on cutting board.

SERVING

15. Cut vertically into serving size pieces and serve as an open-faced sandwich or invert the top half of the sandwich over the bottom half, cut into pieces and serve immediately.

TIPS

For Tarragon Spread please check out this link - Betty's Tarragon Spread