Friday, May 20, 2011

chicken, onion, and mozzarella sandwiches with roasted potatoes... 35 minutes

the goods:

1 tablespoon extra-virgin olive oil, plus more for brushing
1 and 1/2 pounds small new potatoes, halved if large
1 small red onion, cut into 1/2-inch rounds
4 chicken cutlets
4 slices fresh mozzarella
4 ciabatta rolls, split
lettuce, for serving
sliced tomato, for serving (optional)
mayonnaise, for serving

Preheat oven to 400 degrees. Brush a rimmed baking sheet with oil. Place potatoes at one end and onion at the other end; brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender 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, 5 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 and lettuce (and tomato if using). Spread mayonnaise on top halves of rolls. Sandwich and serve with roasted potatoes.

1 comment:

Anonymous said...

This was great.
Messed it up a little, I thought I had Swiss cheese (not)so I used provolone, forgot the ciabatta rolls and had to use Italian bread.
Everyone loved it.