Such sandwiches with ham, chicken, spinach, and cheese can be prepared 2 days in advance and put in the oven for a few minutes before serving. Hot sandwiches for a delicious and hearty breakfast are ready!
Summary
| Course | Main Dish |
Ingredients
Ingredients- Mayonnaise – ½ cup
- Olive oil – ¼ glass
- Fresh lemon juice – 3 tbsp
- Provencal herbs – 2 teaspoon
- Chicken fillet – 1.8 kg
- French baguette (cut horizontally in half) – 2 pcs.
- Ham (cut into thin slices) – 1 kg
- Cheese (cut into thin slices) – 240 g
- Baby spinach – 180 g
For the mustard-mayonnaise sauce:
- Mayonnaise – ¾ glass
- Whole grain mustard – ¼ cup
- Dried thyme – ½ teaspoon.
How to make hot sandwiches:
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Pin Recipe Instructions
- For the mustard-mayonnaise sauce: Mix the mayonnaise, whole grain mustard, and dried thyme in a small bowl. Cover with foil and refrigerate.
- For the chicken: In a large plastic bag or container, combine the mayonnaise, olive oil, fresh lemon juice, and Provencal herbs. Add the chicken fillet, seal the bag, shake well, and refrigerate for at least 4 hours, preferably 24 hours.
- Preheat the oven to 200°C (392°F) using the grill function. Lightly oil the wire rack.
- Remove the chicken from the marinade, lightly shake off excess liquid, and place on the oiled wire rack. Grill for 6-8 minutes on each side until the internal temperature reaches 74°C (165°F). Transfer to a plate and let cool to room temperature. Once cooled, cut into thin strips.
- Cut each baguette in half horizontally. Spread the mustard-mayonnaise sauce on both halves of each baguette. On one half, layer the sliced ham, sliced cheese, chicken strips, and baby spinach. Top with the other halves. (Optional: wrap in foil and refrigerate for up to 2 days.)
- Wrap each sandwich tightly in foil and place in the oven at 200°C (392°F) with the grill function. Cook for 12-15 minutes until heated through. Remove the foil, cut each sandwich into portions, and serve hot.
Enjoy your meal!
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