Chicken Onion And Mozzarella Sandwiches With Roasted Potatoes Recipes

CHICKEN, ONION, AND MOZZARELLA SANDWICHES WITH ROASTED POTATOES

Chicken, Onion, and Mozzarella Sandwiches with Roasted Potatoes image

These sandwiches are packed with vibrant flavors, and with the substitution of roasted potatoes in place of chips or fries, you can still feel satisfied without the guilt.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil, plus more for brushing
1 1/2 pounds small new potatoes, halved if large
1 small red onion, cut into 1/2-inch rounds
Coarse salt and ground pepper
4 chicken cutlets (about 3/4 pound total)
4 slices fresh mozzarella
4 ciabatta rolls, split
Baby arugula, for serving
Fresh parsley leaves, for serving
4 teaspoons mayonnaise, for serving

Steps:

Preheat oven to 400 degrees. Brush a rimmed baking sheet with oil. Place potatoes at one end and onion at other end; brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender when pierced with a knife and onions are soft and browned, 30 minutes, flipping halfway through.
Meanwhile, in a large cast-iron or heavy skillet, heat oil over medium-high. Season chicken on both sides with salt and pepper. Cook chicken until browned and cooked through, 4 minutes, flipping once. Top each cutlet with 1 slice cheese, cover skillet, and cook until cheese is melted, 1 minute. Layer cutlets on bottom halves of rolls with onion, arugula, and parsley. Spread mayonnaise on top halves of rolls. Sandwich and serve with roasted potatoes.

Nutrition Facts : Calories 515 g, Fat 19 g, Fiber 4 g, Protein 33 g

PRESSED MOZZARELLA SANDWICHES

Pressed Mozzarella Sandwiches image

Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 30m

Number Of Ingredients 7

Ingredients

8 thick slices sandwich bread
Olive oil, for brushing
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
Coarse salt and ground pepper
Store-bought pesto
Store-bought tapenade
1 jar roasted red peppers, (12 ounce) drained and patted dry

Steps:

Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.
Heat a large grill pan or skillet over medium heat. Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.

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