Warm Chicken Sandwich with Spinach, Mushrooms and Fontina Cheese

  • 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 (you could use your scallions)
  • 3 garlic cloves, pressed
  • 2 cups shredded roast chicken
  • 5 ounce spinach

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 tbsp. oil in large skillet over med-high heat. Add mushrooms; sauté 4 minutes. Add chopped shallots and pressed garlic; sauté 3 minutes. Add chicken; sauté 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; sauté 2 minutes. Season to taste with salt/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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