$1 vs $1,000 Chicken Sandwich

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, about 8 oz each; flattened to ~½ inch thickness)
• 1 teaspoon Salt (for seasoning chicken)
• ½ teaspoon Black Pepper (freshly ground)
• 4 tablespoons Unsalted Butter (divided: 2 Tbsp for searing, 2 Tbsp for compound butter)
• 1 teaspoon Fresh Thyme (leaves only, for compound butter)
• 1 clove Garlic (minced, for compound butter)
• 1 large Yellow Onion (thinly sliced for caramelization)
• 1 tablespoon Olive Oil (for caramelizing onions (optional, can use butter))
• 2 pieces Brioche Buns (split top and bottom, toasted)
• 2 slices American Cheese (melted on chicken)
• 1 cup Arugula (fresh, for topping)
• 1 large Egg (room temperature, for mayo)
• 1 cup Neutral Oil (vegetable or canola oil for mayo emulsification)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 clove Garlic (for mayo) (minced)
• ¼ teaspoon Salt (for mayo)
• pinch Black Pepper (for mayo)

Instructions

1. Set Up Sous Vide Bath

   Fill a large pot with water, attach the sous vide circulator, and preheat to 149 °F (65 °C).

   Time: PT5M

   Temperature: 149°F

2. Season and Bag Chicken

   Pat the chicken breasts dry, season both sides with salt and black pepper, then place each breast in a vacuum bag with a drizzle of olive oil. Seal the bag using a vacuum sealer or the displacement method.

   Time: PT5M

3. Sous Vide the Chicken

   Submerge the sealed bag in the preheated water bath and cook for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 149°F

4. Caramelize Onions

   While the chicken cooks, heat 1 Tbsp olive oil and 1 Tbsp butter in a skillet over low heat. Add the thinly sliced onion, sprinkle a pinch of salt, and cook, stirring occasionally, for 35‑40 minutes until deep golden and sweet.

   Time: PT40M

5. Make Compound Butter

   In a small bowl, combine 2 Tbsp softened butter, minced garlic, and fresh thyme leaves. Mix until uniform and set aside at room temperature.

   Time: PT5M

6. Prepare Homemade Mayo

   In a mixing bowl, whisk together the egg yolk, lemon juice, minced garlic, salt, and pepper. Slowly drizzle in the neutral oil while blending with a hand blender on low speed until thick and glossy.

   Time: PT5M

7. Sear the Sous‑Vide Chicken

   Remove the chicken from the bag, pat dry thoroughly, and heat 2 Tbsp butter in a cast‑iron skillet over medium‑high heat. Sear each side for about 1‑2 minutes until a deep golden crust forms.

   Time: PT5M

8. Toast the Buns

   Slice the brioche buns horizontally and toast cut sides in the same skillet (or a toaster) until lightly browned, about 1 minute per side.

   Time: PT2M

9. Assemble the Sandwich

   Spread a generous layer of homemade mayo on both bun halves. Place a slice of American cheese on the hot chicken breast to melt slightly, then stack the chicken on the bottom bun. Top with caramelized onions, a handful of arugula, and the top bun. Add a small dollop of compound butter on the top bun if desired.

   Time: PT5M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

55 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken thighs
• Instead of Salt: Kosher salt
• Instead of Unsalted Butter: Clarified butter
• Instead of Fresh Thyme: Dried thyme (½ tsp)
• Instead of Yellow Onion: Sweet onion
• Instead of Olive Oil: Vegetable oil
• Instead of Brioche Buns: Potato rolls
• Instead of American Cheese: Cheddar, Swiss
• Instead of Arugula: Spinach
• Instead of Egg: Pasteurized egg
• Instead of Neutral Oil: Olive oil (light)
• Instead of Lemon Juice: White wine vinegar (½ tbsp)

Equipment Needed

• Sous Vide Immersion Circulator
• Vacuum Seal Bag or Heavy‑Duty Zip‑Top Freezer Bag
• Large Pot or Container for Water Bath
• Cast Iron Skillet
• Tongs
• Chef's Knife
• Cutting Board
• Hand Blender or Immersion Blender
• Mixing Bowl
• Small Saucepan (optional)

Critical Steps — Do Not Skip

• Sous vide chicken at 149 °F for 1½ hours to achieve tender, juicy meat.
• Caramelize onions slowly over low heat for maximum sweetness.
• Emulsify the homemade mayo without overheating the egg.

Chef Tips from the Video

• Pat the chicken completely dry after sous vide; moisture prevents a good crust.
• Use a mix of butter and a splash of oil for searing to get flavor without burning.
• A thin layer of mayo on both bun halves acts as a moisture barrier.

Troubleshooting

Storage

Refrigerator: Store cooked chicken, mayo, and compound butter in airtight containers for up to 3 days.

Freezer: Chicken breasts can be frozen after sous vide (up to 2 months); thaw before searing.

Room temperature: Assembled sandwiches are best eaten within 2 hours; otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the compound butter and homemade mayo a day ahead; store in the fridge.
• Caramelized onions can be made up to 2 days ahead and reheated gently.
• Sous vide chicken can be cooked, cooled, and refrigerated; just sear before serving.

Frequently Asked Questions