Herby Chicken & Caramelized Onion Sandwich

• Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. • Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack under browned and tender, 18-20 minutes.

• Meanwhile, halve, peel, and thinly slice onion. Thinly slice tomato into rounds. Season tomatoes with salt and pepper.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. TIP: Feel free to make your basil mayo while the onions cook! • Stir in brown sugar and vinegar. Cook, stirring, until onion is jammy, 1-2 minutes more. • Remove from heat; transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½-inch thick. Season all over with half the Italian seasoning (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

• Spread burger buns with basil mayo. Top with herby chicken, caramelized onion, and tomatoes. • Serve with sweet potato wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.

Pork is fully cooked when internal temperature reaches 145°.