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Heat ½ tbsp of EVOO in a skillet over medium-low heat.
Add thinly sliced 2 red onions & sauté until softened, about 5 minutes.
Sprinkle 1 ½ tbsp brown sugar over the onions & continue cooking, stirring occasionally, until caramelised & golden brown, roughly 15-20 minutes.
Stir in 2 tsp apple cider vinegar & cook for an additional 2-3 minutes. Set aside.
Roasted Red Pepper Pesto
In a food processor, combine 300g roasted red peppers, 2 garlic cloves minced, ⅓ cup basil leaves, ⅔ cup grated Parmigiano Reggiano, & ¼ cup of EVOO.
Blend until smooth, adding more EVOO if necessary. Season with salt to taste.
FRY CHICKEN
Pat dry chicken thighs with paper towels. Thoroughly Season with dried basil, salt, and pepper on both sides.
Heat a skillet over medium-high heat. Place chicken skin-side down & cook for 6-8 minutes per side until skin is crispy and chicken is cooked through. Set aside.
Lightly toast bread, or broil until desired doneness.
Spread roasted red pepper pesto on one side of each slice
Place crispy chicken thighs followed by slices of provolone cheese, melt cheese
Remove from the heat & top the chicken with caramelised onions.
Dress Arugula/ spinach leaves with a drizzle of EVOO & a pinch of salt
Place the dressed greens over onions
Top with the remaining pesto-covered sourdough, assemble