5 tablespoons olive oil
1 small onion, sliced
2 tablespoons balsamic vinegar
1 tablespoon butter, room temp
Rye bread sliced how you like it
1/2 cup monterey jack, shredded
1/2 cup sharp cheddar, shredded
2 Chicken breasts
4 cloves garlic minced
Salt and pepper
Sweet chili sauce
2 teaspoons sesame seeds
1 tablespoon loosely packed basil, chopped
1 tablespoon chopped cilantro
Heat the oil in a pan over medium-high heat.
Add chopped onions, caramelize them adding salt, pepper, olive oil, and balsamic vinegar.
Add slits to the chicken breasts about 1/2 inch apart, add salt, pepper, garlic, and some olive oil. Grill chicken breasts.
Butter one side of the bread, place in the pan butter side down, add half of the cheese, then the sliced the chicken, sweet chili sauce, cilantro, other half of cheese, other side of bread, and toast in the pan.