Name: Warm Chicken Sandwiches W/ Mushrooms, Spinach, and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 ciabatta rolls, halved horizontally; 3 tablespoons extra virgin olive oil, divided, plus more for drizzling; whole grain mustard; 8 ounces Fontina cheese, shredded, divided; 12 ounces sliced white mushrooms; 2 tablespoons chopped shallots; 3 garlic cloves, pressed; 2 cups shredded cooked chicken; 1 (5 ounce) bag Baby Spinach

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Recipe by Shelby Jo

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

From Bon Appetit Magazine, January 2009.

Ready In:: 35mins
Serves:
Units:

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ingredients

4 ciabatta rolls, halved horizontally
3 tablespoons extra virgin olive oil, divided, plus more for drizzling
whole grain mustard
8 ounces Fontina cheese, shredded, divided
12 ounces sliced white mushrooms
2 tablespoons chopped shallots
3 garlic cloves, pressed
2 cups shredded cooked chicken
1 (5 ounce) bag Baby Spinach

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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photo by loof751

3/9/2012

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review by loof751

3/9/2012

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!

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review by mickie49

10/7/2009

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.

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review by Realtor by day

10/1/2009

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.

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review by ImPat

8/6/2009

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.

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