Charred Beer Onion Chicken Sandwich with Red Pepper Sauce and Smoked Cheddar Cheese

YIELD: 8 SERVINGS

For Beer Onion Jalapeno Marinade:

2 yellow onions, sliced
3 cups dark beer
1 bunch cilantro, chopped
1 cup canola oil
3 Tbsps. roasted garlic, chopped
5 jalapenos, seeded, chopped
4 shallots, chopped
Cayenne pepper, to taste
Salt and pepper, to taste
8 (5 oz.) portions chicken breast

For the marinade:

1. Combine all marinade ingredients except chicken in large bowl. Place chicken in large hotel pan. Pour marinade over chicken and place in refrigerator for 2 to 6 hours. Yields 1½ qts.

For Red Pepper Sauce:

4 oz. lime juice
4 oz. chicken base
2 oz. cumin
1 oz. sherry
¼ cup cilantro
4 roasted red peppers
1 jalapeno, seeded, chopped
Salt and pepper, to taste

For the red pepper sauce:

For assembly:

2. Combine all red pepper sauce ingredients in a food processor. Store in plastic insert. Cover and refrigerate. Yields 1 pint.

8 onion Kaiser buns, sliced, toasted
1 lb. yellow onion, sliced
8 Anaheim peppers, sliced
1 pint Red Pepper Sauce (recipe follows)
24 slices smoked cheddar cheese

3. Broil chicken. In a hot sauté pan, cook onions and peppers in Red Pepper Sauce. Place cooked chicken breast on Kaiser bun. Cover with smoked cheddar cheese. Place sautéed onions and peppers over cheese. Close with top half of Kaiser bun.

Photo and recipe: National Onion Association