Love this sandwich! It's our version of something you would order in a restaurant. But I'm positive it's better for you than most things when you eat out. And it's delicious! I couldn't remember where I got it from, but a quick search came up with an I Can't Believe It's Not Butter recipe. Which makes me think of their Fabio commercials. Which makes me think of this one.
Ha! Love that one! Okay, back on topic.
This is a sandwich that you can vary each time to your mood. I usually use regular Swiss instead of the Jarlsberg variety. We've tried Mozzarella and Cheddar too, if you like something a little more subtle. Anthony likes to put Ranch dressing on his, making it a Chicken Ranch Bacon Melt. And I know it says it makes two sandwiches, but I usually just cut small sandwiches off for Will and Ethan, and that is plenty for all of us.
You can also substitute Rotisserie Chicken instead. (I like it better that way.)
Printable Recipe
Chicken Baguette
2 Tbsp. butter
1 medium onion, thinly sliced
2 boneless, skinless chicken breast halves, pounded thin
1/4 tsp. dried thyme leave
1 French baguette
3 ounces Jarlsberg or Swiss cheese, shredded (about 3/4 cup)
2 slices bacon, crisp-cooked and crumbled
In 10-inch nonstick skillet, melt 1 Tbsp. butter over medium heat.
Cook onions, stirring occasionally, until onions are golden. Remove onions from skillet and keep warm.
In same skillet, melt remaining 1 Tbsp. butter over medium-high heat.
Cook chicken until it is no longer pink. (Or substitute Rotisserie Chicken and skip this step.)
Sprinkle with thyme, and if desired, salt and ground black pepper.
Make a horizontal cut through center of baguette, cutting almost but not all the way through, and spread open.
Arrange chicken on 1/2 of bread, then top with hot onions, cheese and bacon. Close baguette.
Bake at 375 degrees for 5 minutes or until cheese is melted.
To serve, cut baguette in half to make two sandwiches.
Serve with: Ranch Dressing, Velveeta Shells & Cheese, Carrots, or French Fries
1 medium onion, thinly sliced
2 boneless, skinless chicken breast halves, pounded thin
1/4 tsp. dried thyme leave
1 French baguette
3 ounces Jarlsberg or Swiss cheese, shredded (about 3/4 cup)
2 slices bacon, crisp-cooked and crumbled
In 10-inch nonstick skillet, melt 1 Tbsp. butter over medium heat.
Cook onions, stirring occasionally, until onions are golden. Remove onions from skillet and keep warm.
In same skillet, melt remaining 1 Tbsp. butter over medium-high heat.
Cook chicken until it is no longer pink. (Or substitute Rotisserie Chicken and skip this step.)
Sprinkle with thyme, and if desired, salt and ground black pepper.
Make a horizontal cut through center of baguette, cutting almost but not all the way through, and spread open.
Arrange chicken on 1/2 of bread, then top with hot onions, cheese and bacon. Close baguette.
Bake at 375 degrees for 5 minutes or until cheese is melted.
To serve, cut baguette in half to make two sandwiches.
Serve with: Ranch Dressing, Velveeta Shells & Cheese, Carrots, or French Fries
Maybe it's not a good idea to read your blog when I'm totally starving...hmmm... that looks really good.
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