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Have you ever craved soup in the summer? It's really problematic since summer is generally a little too warm for soup (gazpacho excluded). I solved my problems by turning soup into a sandwich! So the next time you're craving French Onion Soup, try this crusted, solid version on for size.
What you will need: 1 French baguette, 1 package of shredded or pulled BBQ chicken or pork, 4 to 6 sprigs of fresh thyme, 1/2 yellow onion roughly chopped, 1tbsp of butter, olive oil, Parmesan cheese, and arugula. Makes 2 sandwiches.
Start by caramelizing your onion. Put 1/2 tbsp butter and enough olive oil to coat the pan in a frying pan. Turn heat on your stove top to medium. Let butter melt. Add the onion. Stir and turn over chopped onion regularly so it browns easily. After it is browned drain excess oil.
In large bowl mix the browned onion, chicken or pork, and thyme. Set to the side.
On a cookie sheet cut your baguette down the middle both ways, then hollow out the center so there is an indent. Use 1/2 tbsp of butter to spread on your bread.
Sprinkle 1 side of each sandwich with Parmesan. Broil bread halves until edges of bread are golden brown and cheese has melted. Remove from oven, place bread halves with Parmesan on your plates and fill the other halves of the sandwiches with the meat mixture. Put back in oven and broil for 4 minutes.
Pull out of oven, top with arugula, place top of the sandwich (the halves with Parmesan) on and you are done!
This really does taste like the soup, now I'm trying to think of what other soup-to-sandwich creations I can mix up! If you try this, I'd love to know what you think. Bon appétit!