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Thursday, January 29, 2009

Warm Chicken Sandwiches with Spinach, Mushrooms, and Fontina

There's something to be said about a really good sandwich. The first time I saw the recipe for this sandwich in Bon Appetit, I just knew I had to make it. Something about it said, "You know I'm that good!"

Hubs and I have determined that really, all one needs to make any version of this sandwich are 4 things: a protein, some sort of sauteed or grilled veggie, a soft, meltable cheese, and a condiment.

I can't remember if the name for this sandwich is called Warm Chicken Sandwiches with Spinach, Mushroom, and Fontina, but I do remember that it had the word warm in it. That's all it took.


Warm Chicken Sandwiches with Spinach, Mushrooms, and Fontina
Recipe Source: Bon Appetit

4 boneless, skinless chicken breasts
2 T of olive oil
1 container fresh, sliced mushrooms (the ones found in the produce section)
1 bag fresh spinach
Spicey mustard (we used Zatarain's Creole)
2 cups shredded Fontina cheese
4 medium sized hoagie rolls

Take chicken breasts and flatten to about 1/2 inch thick. We put ours in a gallon sized ziplock, one at a time, and flatten/pound with the smooth side of a meat tenderizer. Season chicken breasts and sautee with olive oil in a medium/high skillet till cooked through. Remove chicken to a plate.

Add mushrooms to skillet and sautee till they release their juices, add spinach and sautee till wilted and cooked through. Preheat oven to 325°, slice hoagie rolls down the center without cutting through, and the toast rolls in oven.

When rolls are toasted, remove from oven and slather a tablespoon of spicey mustard in each roll. Cut chicken into pieces, add to rolls, top with mushroom spinach mixture, and top that with shredded cheese. Wrap each sandwich in tin foil and place in oven for 10-15 minutes.

Remove from oven, add salt and pepper if desired and dig in! These reheat in the oven very nicely.

8 comments:

TROLL said...

Haven't had spinach for ages so I'm inspired to try it. Sort of.

Cutlets instead of pounded breasts. Jalopeno-Havarti, instead of Fontina.

Marysol said...

Kathy, it looks THAT good!

I had some mushrooms in the fridge looking terribly lonely; I think I'll put them to use in this awesome sandwich.

Just the Right Size said...

Troll, there's nothing like fresh, sauteed spinach! And it's sooo good for you!

Sol, your mushrooms will thank you!

These really are good!

Mushrooms Canada said...

That looks delicious! I love the melty cheese. I find that mushrooms, spinach and cheese go great together, so I will have to give this recipe a try. Thanks for the inspiration!
- Brittany

OhioMom said...

Oh my, this sandwich looks and sounds delish! I have to add it to my "to try" list.

Floridacracker said...

Sounds good and I like the simplicity.
I'm in.

Valerie said...

I tried this tonight (with just a few changes) and we all loved it!! I'll be posting it later tonight. Thanks for sharing the recipe and yummy picture.

viagra online said...

I've tried to prepare a sandwich like this to my son and it has been hard because he doesn't like the Spinaches, so I've say him that's really good for him because it has incredible proteins.m10m

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