chicken, cheese and onions with fresh rosemary on a toasted baguette

I absolutely love to make this sandwich. Especially on my grocery days because it is simple, yet oh, so, gourmet. When I plan for it, I make sure I buy my fresh, french baguette, and  rosemary. A quick cook of my chicken breast, toast up the bread and you've got yourself an amazing dinner. For a side? I love to use my hand mandolin and cook up some homemade chips. My husband always thinks he's died and gone to heaven.

Printable recipe
Makes 2 sandwiches

2 chicken breasts
1 french baguette
swiss, gruyere, or muenster cheese
yellow onion
salt, pepper, garlic salt, and fresh rosemary
olive oil


Heat 2 tbsp. of olive oil in a large cast iron skillet. While that is getting hot, season your chicken breasts with some salt, fresh cracked pepper, and some garlic salt. Add your freshly chopped rosemary. *for the rosemary, take a twig and go slide your fingers against it taking the rosemary leaves off as you go. Repeat this with a couple more twigs.)
Cook on both sides until chicken is just cooked through (165 degrees). To ensure juicy chicken breasts, once browned on each side, I add about 1/4 cup water to the skillet, reduce the heat to a medium--medium low and put a lid on it until done. Keep checking the temperature and add more water as needed until cooked through.

Let rest while you prepare the rest of the sandwich. 

Turn your oven on broil
Using a serrated knife, cut your french baguette lengthwise down the middle and then again in half, creating the top and bottom of your sandwich. (I save the rest of the bread for another day.) 
Drizzle both top and bottom bread with olive oil, sprinkle with salt, pepper, garlic salt, and more fresh, chopped rosemary. Place on a baking sheet lined with foil and put under the broil until lightly toasted. Keep your eye on do not want to over toast or worst--burn it. Approx. 2-5 minutes. 

Meanwhile slice your chicken breast semi-thin and the same with your onion. Cutting about 2 whole thin slices per sandwich. Take your bread out of the oven and lightly drizzle with a little more olive oil or some mustard. Place chicken on your toasted bread, with your onions, cheese, and pop it in the oven until the cheese melts. About 2 minutes. 

Take out of the oven, place the top part of the crispy, seasoned baguette on top and slice in half to create 2 large sandwiches. 

Plan to make this on your next grocery day--your family will love it!

*PPM small children do not like such gourmet sandwiches and I make grilled cheeses for them with my homemade chips on the side.*


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