Chicken and Goat Cheese Sandwich with Red Onion Marmalade

Chicken and Goat Cheese Sandwich with Red Onion Marmalade

When I was in Seattle a few weeks ago, I had one of the best sandwiches I've ever had in my entire life from a place called DERU Market. It had chicken, arugula, goat cheese, and cooked down sweet red onions. Everything was stuffed between two pieces of warm, crispy bread. When I came back to North Carolina, I knew I just had to recreate it. And that's exactly what I did! This sandwich is stuffed with creamy goodness from the goat cheese, juicy shredded chicken, and a sweet red onion marmalade. Delicious is an understatement. I hope you give my recipe a try!

CHICKEN AND GOAT CHEESE SANDWICH WITH RED ONION MARMALADE
Yields: 4 sandwiches

INGREDIENTS:
- 1 big chicken breast, cleaned and cut into cubes
- olive oil
- salt
- pepper
- garlic powder
- onion powder
- dried oregano 
- red onion marmalade, recipe below
- 11 ounces of goat cheese
- a handful of arugula
- 4 rolls of ciabatta bread

RED ONION MARMALADE:
- 1 red onion, cut into thin slices
- olive oil
- 1.5 tablespoons of apple cider vinegar
- 1 tablespoon of brown sugar
- 2 grated garlic cloves
- pinch of salt

TO MAKE:
1. Drizzle some olive oil onto your chicken and add all the spices. Allow to marinate for about 20 minutes in the fridge.
2. Add more olive oil to a skillet and cook the cubed chicken until cooked thoroughly. Remove from the skillet and set the chicken on a paper towel-lined plate so that the chicken can cool.
3. As your chicken is cooling, start working on the marmalade. Add about 1/4 cup of olive oil to another skillet and add the thinly sliced onions.
4. Let the onions cook for about 30 minutes, covered, until they turn a golden brown color. Stir occasionally.
5. Add the apple cider vinegar, brown sugar, grated garlic, and salt to the onions. Mix everything and allow the mixture to cook together until it becomes thick, about another 15-20 minutes. Stir occasionally.
6. Once the chicken has cooled, begin shredding it. I use two forks and give the cubed chicken a rough shred. Add the roughly shredded chicken back into the skillet with a bit more olive oil and cook until the shreds of chicken get a nice, golden, roasted color.
7. Time to assemble the sandwiches! This is optional, but I like to drizzle some olive oil on my bread and pop them into a 350 degree F oven for only a few minutes so that the bread is warm and toasty. Again, this part is optional.
8. Cut your ciabatta rolls in half. On the bottom half, layer some arugula, then add the red onion marmalade, then top it off with your shredded chicken. Smear a generous amount of goat cheese on the top half of the bread, and put everything together.
9. Repeat with the 3 other bread rolls. Enjoy!

Chicken and Goat Cheese Sandwich with Red Onion Marmalade