Chicken Breast Sandwich with Caramalized Onions, Arugula and Paprika Aïoli

This is an amazing sandwich! The aïoli melts on the warm roll , the sweetness of the caramelized onions, the peppery arugula and the light, perfectly seasoned chicken is a combination made in heaven. You'll want another one directly after finishing it or for lunch the next day!

(Serves 2)

3 Tablespoons quality mayonnaise (I like to use olive oil mayo, it's healthier and has less calories)
1 Tablespoon fresh lime juice
1 teaspoon hot smoke Spanish paprika
dash of cayanne pepper
1 glove garlic, minced
1 Tablespoon quality olive oil (plus extra for onions and chicken)
1 medium-large white onion, sliced
2 chicken breasts (6-8 ounces each)
Kosher Salt and Fresh Ground Pepper
2 gluten free rolls (I use and love Schar White Rolls)
2 cups (lightly packed) arugula

Whisk first 5 ingredients in small bowl. Gradually whisk in tablespoon of olive oil. Season with salt and pepper.

Heat 1 tablespoon of olive oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium-low and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper.

Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Heat another tablespoon of olive oil in heavy large skillet over medium-high heat. Saute chicken until cooked through, about 3 minutes per side. Transfer to work surface. Spread rolls with some of aïoli. Assemble sandwiches, dividing chicken, caramelized onions, and arugula among rolls. Serve warm.