Sandwich
• 3 Turano French Rolls
• 1 red onion, sliced thinly
• 1 1/2 to 1 3/4 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 6 slices provolone cheese
• Favorite chicken seasonings
Sauce
• 1 1/2 cup ketchup
• 1 cup whisky of your choice
• 1/2 cup coconut sugar
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp liquid smoke
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder

① Place all the sauce ingredients into a small pot over medium-high heat. Stir well then bring the pot to a boil. Reduce the heat so that it bubbles gently and continue to cook (with the lid off) for 15 minutes, or until the sauce reduces to about 1 ¾ cups.
② Start by slicing onion and chicken in thin slices, mix together in a bowl with seasonings of your choice.
③ On flat top grill or cast iron over medium-high heat, drizzle olive oil and place chicken onion mixture on the hot griddle. Mix continuously until fully cooked through, then drizzle with BBQ sauce and mix until well combined.
④ While the chicken is cooking, grill the French Rolls until golden brown and remove from grill.
⑤ Spread chicken onion mixture so it’s one layer on the griddle and place slices of cheese directly on top.
⑥ Once the cheese is fully melted, place Turano French Roll on top of the cheese (inside down) take a large spatula under the chicken and lift, scooping the mixture into the French Roll. Repeat until complete. Enjoy!