In a small saucepan heat olive oil on med heat, slice the onions thinly into rounds and place in the sauce pan. Stir occasionally until they start to brown, and then stir continuously until they are golden and glassy and cooked to your liking. Take off the heat and add the honey, stirring until all the onions are coated and shiny. Set aside to cool.

Slice the bread, spread cream cheese on all 4 slices.

Slice pear into thin slices and arrange on 2 slices of bread.

Carve enough roast chicken breast for both sandwiches and arrange on the other two slices of toast, place caramelised onions on top of the chicken. Then add the basil leaves.

Close sandwiches and slice into two, serve and enjoy.