Sorry for a long delay in posting another recipe. I needed to take some time off to work on some family issues. I have a few recipes to post over the next few days although I did not cook much during my time off. Today's recipe came from the current Cooking Light magazine and turned out to be very delicious. I had to sub the Roquefort cheese with some South Africa blue cheese I had in the fridge. I love mixing the blue cheese with cream cheese and I used the spread on other sandwiches. I also made these sandwiches for two family members who are not fans of blue cheese so I used Parmesan cheese in their spreads. Overall these sandwiches were a hit and they will be made again in the not so distant future. Another change I made was to cut the chicken breasts in half so they were thinner. I am not a fan of a big chunk of chicken on my sandwich. Either way works though.
Chicken and Roquefort Sandwiches
from Cooking Light Magazine August 2009
- 1/2 cup (about 3 ounces) tub whipped cream cheese
- 1/4 cup (1 ounce) crumbled blue cheese
- 2 tablespoons finely chopped celery
- 1 1/2 teaspoons chopped fresh chives
- 2 teaspoons olive oil
- 2 (6-ounce) skinless, boneless chicken breasts
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon salt
- 1 (8-ounce) baguette
- 2 small heirloom tomatoes, thinly sliced (about 8 ounces)
- 1/2 cup baby arugula leaves (I used spinach leaves instead)
1. Combine first 4 ingredients in a bowl.
2. Heat oil in a nonstick skillet over medium-high heat. Sprinkle chicken with pepper. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Remove from heat; let stand 5 minutes. Cut lengthwise into 1/3-inch-thick strips. Sprinkle evenly with 1/8 teaspoon salt.
3. Cut baguette in half lengthwise. Spread cheese mixture over cut sides of baguette. Arrange chicken, tomato slices, and arugula evenly over bottom half of baguette; cover with top half. Cut crosswise into 4 equal pieces.