On a baking sheet, rub the chicken breasts with the vegetable oil and sprinkle with the basil, oregano, granulated garlic and 1/4 teaspoon each salt and pepper. Bake until the breasts reach an internal temperature of 160 degrees F on an instant-read thermometer, about 20 minutes. Let cool.
Meanwhile, heat 3 tablespoons olive oil in a saute pan over medium-high heat. When hot, add the onions, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, until the onions are caramelized, 8 to 10 minutes.
In a separate saute pan, heat another 3 tablespoons olive oil. When hot, add the mushrooms and 1/2 teaspoon each salt and pepper. Saute for 7 minutes.
Pulse the mayonnaise with the chipotle and sauce in a food processor until blended.
Slice the cooled chicken breasts as thinly as possible.
On a baking sheet, make four piles of chicken, caramelized onions and mushrooms. Top each pile with 2 slices of provolone and place in the oven until melted. Transfer the stacks to the toasted bread and top with chipotle mayonnaise.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Copper Penny, Wilmington, NC