Cheese shops are my happy place — every visit turns up something unexpected, something I'm excited to share with others. I seek out local artisan cheese wherever I go, and Scotland did not disappoint. I found a sheep's milk dry aged wedge that gave me a cheshire cat grin. Then, while considering condiments, the shop owner mentioned her homemade onion marmalade. That was all the inspiration I needed for the next day's Common Ride picnic. It was a perfect day and another foodie moment.
When I got back to L.A. my tastebuds wouldn't let it go.... so off to the test kitchen I went...
And here we are — a new recipe born from a Scottish cheese counter and a jar of something magical. Magic, created for your enjoyment.
(Makes 2 sandwiches)
Sandwich Ingredients:
2 barbequed or grilled chicken thighs (bones and skin removed)
4 slices sourdough or multigrain bread
Mustard
Onion Marmalade (recipe below)
Arugula or another crispy lettuce
Ingredients - Onion Marmalade
2 lbs red or yellow onions, thinly sliced
3 tbsp olive oil
1/2 tsp salt
1/4 cup raw sugar (1/2 cup if this is for canning)
1/4 cup dry red wine or apple juice
1/2 cup 25 Star balsamic vinegar
1/2 lemon juiced
Optional aromatics: a few sprigs of fresh thyme, rosemary, or a bay leaf
Instructions - Onion Marmalade
Sweat the onions: Heat oil in a heavy-bottomed pan over medium heat. Add the onions and salt, stirring occasionally until they soften and start to caramelize (about 15-20 minutes).
Add the remaining ingredients
Reduce the heat to low. Simmer for 30 to 40 minutes, stirring frequently, until the liquid has evaporated and the onions are thick, jammy, and glossy.
Cool and store in sterilized jars in the fridge for up to 2 weeks, or process in a water bath for long-term pantry storage.
Instructions - Sandwich
Toast the bread
Spread one side with mayonnaise and the other with mustard. Spread the onion marmalade generously over the side with the mayonnaise.
Add the sliced chicken and the arugula.
