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1 lb of chicken
1/2 c of sliced tomatoes
1/2 c of sliced marjoram
1/2 c of sliced parmesan cheese
1/4 c of sliced onions
2 slices of toast bread
Red Wine

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First , I'd put 1 lb. of chicken on a grill. Grill each side for 5-6 minutes (internal temperature should be 160-165). Once I'm are done, cover in aluminum foil to keep warm.

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My aromatics; tomatoes, onions and lemon juice will be needed in this. I add lemon juice to my chicken to make it more flavorful   and enhance the saltiness while the bitterness, sweetness and spice balances. Once your done that, put it back in the foil. The tomatoes will be sliced and so will the onions once I remove the skin.

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Once you slice them, you can now caramelize the onions by grabbing your biggest pan, set a burner to medium heat, and let those onions cook very slowly. At this temperature, the sugars in trapped inside the onion layers caramelize steadily, never burning but growing ever more golden and delicious. Add a splash of red wine to help sweeten the flavor.

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Once you are done with the onions, cut you marjoram and parmesan cheese in a slicing motion and set aside.

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Take two slices of bread, put the red wine, caramelized onions, tomatoes and marjoram on one slice, then put the cheese and chicken on the other. Now, you have your GRILLED CHICKEN MARJORAM SANDWICH ready