Recipe of the Week

This week I thought I would try out a new site for finding recipes from delish.com. Figured I would change it up a little bit since I had been going with what I new was good. This still sounds really good. When I get the chance I definitely want to try this one out!

Herbed Chicken and Hot-Pepper Sandwiches

From Country Living
This sure-to-please dish is easy to prepare and travels well — perfect for both autumn picnics and everyday meals. To save time, purchase a rotisserie chicken from the deli counter or use good-quality sliced fresh turkey breast and make this entire dish in under 15 minutes.



Ingredients

* 2 (about 1 pound) boneless, skinless chicken breasts
* 3 tablespoon(s) lemon juice
* 1/3 cup(s) olive oil
* 3 teaspoon(s) rosemary, finely chopped
* 1 teaspoon(s) salt
* 1 teaspoon(s) fresh-ground pepper
* 1/2 cup(s) mayonnaise
* 3 ounce(s) hot capocollo or salami, thinly sliced
* 1 cup(s) pickled hot pepper, thinly sliced
* 6 ounce(s) fontina cheese, sliced 1/4-inch thick
* 4 (10-inch) baguettes


Directions

1. Roast the chicken:

Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1 1/2 hours. Heat oven to 400°F. Remove chicken from marinade (discard marinade) and roast until cooked through -- about 25 minutes. Thinly slice the chicken breasts; set aside.

2. Make the sandwiches:

Split each of the baguettes horizontally using a serrated knife. Stir the mayonnaise and remaining rosemary together and spread on each slice. Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes. Top each sandwich with the remaining slices, cut in half, and serve.

Serving size = 1 sandwich

Tips & Techniques

Timesaver: Purchase a rotisserie chicken from the deli counter or use good-quality sliced fresh turkey breast and make this entire dish in under 15 minutes.