To make the chipotle sauce, start by placing all ingredients for the sauce – chipotle, mayonnaise, Greek yogurt, and more – in a blender or food processor. Blend until smooth, about two to three minutes. Once done, refrigerate it until you're ready to use.
Next, heat a small pan over medium heat. Add one tablespoon of butter and sliced onions. Allow the onions to gently cook for about fifteen minutes, stirring occasionally, until they turn golden and caramelized.
Now, let’s prepare the shredded chicken. In another heavy-duty pan heated to medium-high heat, add one teaspoon of oil. Season the chicken cutlet with salt and pepper and place it in the pan. Cook for two to three minutes on each side or until it develops a golden color.
After both sides of the chicken are golden, add one-fourth cup of water to the pan. Reduce the heat to low and let it simmer for five minutes. Once done, remove the chicken from the pan and allow it to cool before shredding it using two forks or your fingers.
As you prepare to assemble, grab two slices of bread. Place an even layer of Emmi Le Gruyere on each slice. Top one slice with a generous amount of shredded chicken and the caramelized onions.
Drizzle about two teaspoons of the chipotle sauce over the chicken layer, then add more cheese on top. Finally, place the other slice of bread on top to form a sandwich.
Heat your griddle or pan to medium heat. Add one teaspoon of butter and place the assembled sandwich on the griddle. Cook each side for two to three minutes or until the cheese is fully melted and the bread turns golden and crispy. Serve warm and enjoy!
