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

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:

Print Recipe Pin Recipe

Instructions

1. For the mustard-mayonnaise sauce: Mix the mayonnaise, whole grain mustard, and dried thyme in a small bowl. Cover with foil and refrigerate.
2. 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.
3. Preheat the oven to 200°C (392°F) using the grill function. Lightly oil the wire rack.
4. 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.
5. 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.)
6. 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!