3 cups pulled rotisserie chicken
2 yellow onions, julienne (cooked for 25-30 minutes in 2 tablespoons olive oil, over medium low heat until soft, transparent and golden)
1 tablespoon aged balsamic
4 ounces goat cheese
1 cup broccoli rabe, blanched in boiling salted water for 30 seconds, drain well
2 tablespoons olive oil
2 smashed garlic cloves
¼ teaspoon chili flakes
2 tablespoons Parmesan cheese
Heat the olive oil in a sauté pan over medium high heat. Add the garlic and broccoli rabe, stirring; add a little salt and chili flakes.
Cut the size of bread you desire for your sandwich from a fresh focaccia.
Top with chicken, onions, balsamic, goat cheese and broccoli rabe. Top with another piece of focaccia. Toast in a pan or sandwich press, top with grated parmesan and a little more balsamic.