Herbed Chicken and Hot-Pepper Sandwiches |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This dish is easy to prepare and travels well - perfect for everyday meals and autumn picnics. To save time purchase a rotisserie chicken from the deli to make this entire dish in less than 15 minutes. From Country Living. Did not account for the 1 1/2 hours marinating time. :) Ingredients:
2 boneless chicken breasts (skinless, about 1 lb.) |
3 tablespoons lemon juice |
1/3 cup olive oil |
3 teaspoons rosemary, finely chopped |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
1/2 cup mayonnaise |
3 ounces hot capocollo or 3 ounces salami, thinly sliced |
1 cup pickled hot pepper, thinly sliced |
6 ounces fontina cheese, sliced 1/4-inch thick |
4 (10 inch) french baguettes |
Directions:
1. TO ROAST THE CHICKEN:.
2. Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1 1/2 hours.
3. Heat oven to 400°F
4. Remove chicken from marinade (discard marinade) and roast until cooked through - about 25 minutes.
5. Thinly slice the chicken breasts; set aside.
6. TO MAKE THE SANDWICH:.
7. Split each of the baguettes horizontally using a serrated knife.
8. Stir the mayonnaise and remaining rosemary together and spread on each slice.
9. Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes.
10. Top each sandwich with the remaining slices, cut in half, and serve.
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