Chicken Sandwiches with Mushrooms, Spinach and Cheese
"Sandwiches may be made one day ahead, refrigerated: chill the chicken and spinach before assembling. Recipe source: Bon Appetit (January 2009)."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (221.7 g)
- Calories 382.8
- Total Fat - 21.8 g
- Saturated Fat - 8.2 g
- Cholesterol - 65.8 mg
- Sodium - 1505.1 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 5.3 g
- Sugars - 3.9 g
- Protein - 22.3 g
- Calcium - 612.6 mg
- Iron - 1.8 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Pull some of the bread from the rolls so it has slightly hollow centers.
Step 3
Drizzle rolls with olive oil and spread the bottoms with mustard. Sprinkle the bottoms of the rolls with half of the cheese.
Step 4
In a skillet over medium high heat, heat 2 tablespoons oil and then add the mushrooms and saute for 3-5 minutes. Add the shallots and saute for another few minutes. Stir in chicken and saute for another few minutes until heated through. Transfer mixture to plate.
Step 5
Add one tablespoon oil to skillet and then add the spinach and saute for a few minutes; season with salt and pepper; drain.
Step 6
On the roll bottoms, spoon the chicken mixture and then the spinach over the roll bottoms; top with the remaining cheese. Cover with roll tops. Wrap each sandwich in foil and then bake the sandwiches for 20 minutes or until cheese melts.
Tips
No special items needed.
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