For lunches on our days off I usually make some sort of salad or a tartine otherwise called an open sandwich or perhaps bruschetta. And sometimes at work in the weekend I make a breakfast version for Mike and myself after gathering a few ingredients from stallholders. What’s essential is that the bread is great quality. If the bread is very fresh I don’t toast or grill it but that’s a personal preference. Most of the time I use our French buckwheat loaf, sourdough or ciabatta. Of course it goes without saying that the toppings also must be excellent quality.
Peel and slice 2-3 medium/large red or white onions (see Terry Lister). In a pot or pan heat some olive oil. Add the onions, a sprig or two of fresh thyme and a few sage leaves. Cover and cook gently. The onions need to slowly brown. Add more olive oil if they seem too dry. Also add a splash each of balsamic vinegar and red wine vinegar. This onion confit should take about 30 minutes or more and will be deep brown when ready. Season to taste. Leave them to cool.
Slice the chicken breast. Place a generous layer of the onion confit on grilled bread, top with a few slices of chicken, one or two roasted or raw cherry tomatoes and three or four thin slices of a hard cheese – I used Manchego sheep’s milk cheese. After I took the photo I added more onion confit to the top. It was really good.