herbed chicken and hot pepper sandwich

By Karmagoddess

Ingredients

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

Details

Adapted from countryliving.com

Preparation

Step 1

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.