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Warm Chicken Sandwiches W/ Mushrooms, Spinach, and Cheese

Warm Chicken Sandwiches W/ Mushrooms, Spinach, and Cheese created by loof751

From Bon Appetit Magazine, January 2009.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400°F
  • Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard. Sprinkle roll bottoms with half of fontina cheese.
  • Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; saute 4 minutes. Add chopped shallots and pressed garlic; saute 3 minutes. Add chicken; saute 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; saute 2 minutes. Season to taste with salt and pepper. Drain.
  • Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops.
  • Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.
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RECIPE MADE WITH LOVE BY

@Shelby Jo
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@Shelby Jo
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"From Bon Appetit Magazine, January 2009."
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  1. loof751
    Warm Chicken Sandwiches W/ Mushrooms, Spinach, and Cheese Created by loof751
    Reply
  2. loof751
    What a great and hearty sandwich! Used less oil and left out the shallots, otherwise made as directed. We loved the grainy spicy mustard with the chicken, mushrooms and spinach. Thanks for sharing this recipe!
    Reply
  3. mickie49
    These were a big hit with DH and I, we both enjoyed them for supper and then the next day for our lunches! The only change I made was to NOT saute the spinach--simply piled it onto the hot chicken mixture added more grated fontina and wrapped them and popped in the oven! Thanks for posting this recipe, I'm sure we'll be having them again and again.
    Reply
  4. Realtor by day
    Yummy! This is a very tasty and satisfying little sandwich! Thanks so much for sharing this one. I really enjoyed it. Made for PRMR tag.
    Reply
  5. ImPat
    Sorry this did not work for us at all, I couldn't get fontina and my Italian greengrocer recommend peparino, I did use wholegrain wholemeal rolls (as that is what my blood sugars will tolerate). Other than that I used swiss brown and field mushrooms and english spinach. Made for Please Review My Recipe.
    Reply
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