Tuesday, February 03, 2009

Chicken Sandwiches with Mushrooms, Spinach and Fontina Cheese - Adapted from Epicurious

We had some leftover turkey and decided to use it in this recipe.  Saute 1 clove of minced garlic in a bit of olive oil and then add 1/4lb fresh spinach.  Gently saute the spinach until is it just wilted. Remove the spinach and add the muchrooms and saute them as well.  The rest is just assembly.  We used artisan bread but any good dinner roll would work.  Layer mushrooms, spinach, turkey (or chicken) and grated Fontina cheese on the bread.  Wrap tightly in foil and place in a 350 degree oven for about 15 min.  We served the sandwiches with brussel sprout hash which you have seen here before. Brussel sprouts and potatoes are browned gently and then steamed with some chicken stock and topped with crisp bacon.



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