Warm Chicken Sandwiches with Caramelized Onions, Bell Peppers and Spinach

By Ednamas1

Ingredients

• 4 ciabatta rolls, cut in half (or six smaller sourdough rolls, cut in half)
• 4 slices of Gouda (or Mozzarella or Havarti)
• 3 tablespoons olive oil
• 2 tablespoons shallots, finely chopped
• 1 medium onion, thinly sliced in rings
• 1 red bell pepper, thinly sliced
• 2 cups shredded roast chicken
• 10 ounces of baby spinach
• 2 teaspoons soy sauce
• prepared pesto, prepared olive tapenade or grainy mustard – your choice

Preparation

Step 1

Preheat oven to 400 degrees.

Scoop some of the bread out of the centers of the rolls so that you have room for the sandwich filling.  Spread both sides of the rolls with prepared pesto, olive tapenade or grainy mustard.  Place one slice of cheese on top of the pesto/tapenade/mustard on the bottom half of the roll.

In a medium saucepan heat 1 ½ tablespoons of the olive oil.  Sauté the onions and shallots until they are nearly golden, approximately 10-15 minutes.  Add the bell peppers and sauté for five additional minutes.  Remove and divide the pepper/onion mixture between the sandwiches.  Add the chicken to the pan and stir to heat through over medium heat, 2 minutes.  Spoon chicken into sandwiches on top of the onion/pepper mixture.  Add remaining 1 ½ tablespoons of olive oil to pan.  Add spinach and soy sauce, sauté until the spinach has just started to wilt, 2-3 minutes.  Remove spinach from pan and divide amongst the sandwiches.  Tightly wrap the sandwiches in foil and bake until the sandwiches are heated through and the cheese has melted, 20 minutes.