Chicken and Portabella Baguette

"A puree of roasted red pepper and walnuts adds flavors to this fine sandwich. If you're short on time, substitute 1/2 cup bottled roasted red peppers for freshly roasted ones."
 
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Ready In:
45mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Chop the roasted bell pepper coarsely.
  • In a blender or food processor, combine the roasted pepper, shallot, walnuts, 1 tablespoon of the vinegar, the mustard, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Pulse a few times to puree and set aside.
  • In a large, nonstick frying pan, heat 1 1/2 teaspoons of the olive oil over medium-high heat.
  • Season the chicken breasts with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
  • Add the chicken to the pan and cook, turning once, until lightly browned on both sides and no longer pink on the inside (170 F if using a food thermometer), 3 to 4 minutes on each side.
  • Transfer to a cutting board and let cool.
  • Thinly slice the chicken lengthwise into strips.
  • In the same frying pan, heat the remaining 1 1/2 tablespoons olive oil over medium-high heat.
  • Add the mushrooms and saute, turning frequently, until well browned, 7 to 9 minutes.
  • Remove from the heat and drizzle with the remaining 1 1/2 teaspoons balsamic vinegar.
  • Using a serrated knife, split the baguette sections in half lengthwise.
  • Spread about 1 tablespoon red pepper mixture on both halves of each baguette section.
  • To assemble a sandwich, place 1 mushroom half on the bottom half of a baguette section.
  • Top with 1/4 of the chicken, a lettuce leaf, and 1 or 2 tomato slices.
  • Close the sandwich with the top half of the baguette section, and slice in half.
  • Repeat to make 3 more sandwiches, and then serve.
  • If making ahead, omit the red pepper mixture, wrap the sandwiches in plastic wrap and refrigerate.
  • Spread the red pepper mixture on the baguettes just before serving.

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