When submitting a recipe for Best Anchovy Recipe to a contest sponsored by Food 52 this is what I made: Grilled Chicken Sandwich with Arugula, Balsamic Glazed Onions, and Anchovy Aioli. The sweet onions, tangy vinegar, and salty anchovies really work well together. Add some moist chicken, vitamin-packed arugula, and a warm toasted baguette, and you have the Rolls Royce of sandwiches!
This is also perfect for sandwich night at home. Leave all the toppings separate and let everyone make their own creation. Kids are so much more likely to try a new food if they have a hand in the preparation. Let me know if you try this with your family.
1 sweet Vidalia onion, thinly sliced
1-tablespoon canola oil
½ teaspoon salt
2 tablespoons Balsamic vinegar
1 boneless chicken breast
Salt and pepper (or all purpose seasoning)
Spray canola oil
1 oz. anchovies (in oil), chopped
1 clove garlic, minced
1 egg yolk
8 drops Sriracha (or as much as you like!)
¾ cup canola oil
Sandwich roll or baguette
To make the onions: Add oil to a skillet and set over medium heat. When hot, add onions, salt, and sauté about 10 minutes. When nicely browned add balsamic vinegar and sugar and sauté until dry and rich in color.
To make chicken: Over medium heat, spray a grill pan with canola oil. Season chicken with salt and pepper. When hot add chicken. Grill about 5 minutes per side or until chicken registers 165 degrees. Remove and let rest about 5 minutes.
To make aioli: In a blender, add anchovies, garlic, eggs and Sriracha. Blend. Then in a slow, steady stream, with the motor running, add the oil.
To assemble sandwich: Toast the bread and spread both sides with aioli. Add chicken, arugula and onion.
Keep aioli refrigerated. Will last 2-3 days.