Hubs and I have determined that really, all one needs to make any version of this sandwich are 4 things: a protein, some sort of sauteed or grilled veggie, a soft, meltable cheese, and a condiment.
I can't remember if the name for this sandwich is called Warm Chicken Sandwiches with Spinach, Mushroom, and Fontina, but I do remember that it had the word warm in it. That's all it took.
Warm Chicken Sandwiches with Spinach, Mushrooms, and Fontina
Recipe Source: Bon Appetit
4 boneless, skinless chicken breasts
2 T of olive oil
1 container fresh, sliced mushrooms (the ones found in the produce section)
1 bag fresh spinach
Spicey mustard (we used Zatarain's Creole)
2 cups shredded Fontina cheese
4 medium sized hoagie rolls
Take chicken breasts and flatten to about 1/2 inch thick. We put ours in a gallon sized ziplock, one at a time, and flatten/pound with the smooth side of a meat tenderizer. Season chicken breasts and sautee with olive oil in a medium/high skillet till cooked through. Remove chicken to a plate.
Add mushrooms to skillet and sautee till they release their juices, add spinach and sautee till wilted and cooked through. Preheat oven to 325°, slice hoagie rolls down the center without cutting through, and the toast rolls in oven.
When rolls are toasted, remove from oven and slather a tablespoon of spicey mustard in each roll. Cut chicken into pieces, add to rolls, top with mushroom spinach mixture, and top that with shredded cheese. Wrap each sandwich in tin foil and place in oven for 10-15 minutes.
Remove from oven, add salt and pepper if desired and dig in! These reheat in the oven very nicely.