Hearty Chicken, Mushroom, and Spinach Ciabatta Melt
Indulge in the deliciously warm and comforting Hearty Chicken, Mushroom, and Spinach Ciabatta Melt. This sandwich features succulent shredded chicken, sautéed white mushrooms, and fresh spinach, all nestled in a toasted ciabatta roll. Topped generously with melty Fontina cheese and a touch of whole grain mustard, this dish is perfect for a satisfying lunch or snack. Share it with family and friends, or keep it all to yourself on a cozy afternoon. The combination of flavors and textures makes every bite a delectable experience.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
ciabatta rolls
4 (halved horizontally)
extra virgin olive oil
3 tablespoons (divided, plus more for drizzling)
whole grain mustard
to taste (spread on roll bottoms)
Fontina cheese
8 ounces (shredded, divided)
sliced white mushrooms
12 ounces (fresh)
chopped shallots
2 tablespoons (fresh)
garlic cloves
3 (pressed)
shredded cooked chicken
2 cups (fully cooked)
Baby Spinach
5 ounces (washed)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare the ciabatta rolls by gently pulling out some of the bread from the center to create a hollow space. Drizzle the cut sides with extra virgin olive oil.
3
Spread a generous layer of whole grain mustard on the bottom halves of the rolls, then sprinkle half of the shredded Fontina cheese over them.
4
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and sauté for about 4 minutes until they begin to soften.
5
Add the chopped shallots and pressed garlic to the skillet, cooking for an additional 3 minutes until fragrant and the shallots are translucent.
6
Stir in the shredded chicken and sauté for another 2 minutes or until the chicken is heated through. Remove the mixture from the skillet and set aside on a plate.
7
In the same skillet, add the remaining 1 tablespoon of olive oil and then add the washed spinach. Sauté for about 2 minutes until wilted, then season with salt and pepper to taste. Drain excess liquid if necessary.
8
Layer the chicken mixture over the mustard-coated roll bottoms, followed by the sautéed spinach. Top with the remaining Fontina cheese before covering with the roll tops.
9
Wrap each sandwich tightly in aluminum foil and place them on a baking sheet. Bake in the preheated oven for approximately 20 minutes, or until the cheese is melted and bubbly.
10
Remove from the oven, unwrap, and let cool for a minute before serving. Enjoy your scrumptious sandwich!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Hearty Chicken, Mushroom, and Spinach Ciabatta Melt.
What kind of bread is used for this sandwich?
Ciabatta rolls are used for this recipe, halved horizontally and slightly hollowed out.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of cheese is recommended for the melt?
The recipe calls for 8 ounces of shredded Fontina cheese.
Can I use a different type of cheese?
While Fontina is recommended for its melting quality, you could substitute it with Provolone or Gruyere.
How should the mushrooms be prepared?
The 12 ounces of white mushrooms should be fresh and sliced.
What oven temperature is required for baking?
The oven should be preheated to 400°F (200°C).
How long should the sandwiches bake in the oven?
The sandwiches should bake for approximately 20 minutes until the cheese is melted and bubbly.
Does the chicken need to be cooked beforehand?
Yes, the recipe requires 2 cups of fully cooked shredded chicken.
Why should I pull some bread out from the center of the ciabatta?
Hollowing out the bread creates a space to hold the hearty fillings more securely.
What kind of mustard is used in this recipe?
Whole grain mustard is spread on the bottom halves of the rolls.
How much spinach is needed for the sandwiches?
The recipe uses 5 ounces of washed baby spinach.
Is there a specific way to sauté the spinach?
Sauté the spinach for about 2 minutes until wilted and drain any excess liquid.
What aromatics are used in the filling?
The recipe uses 2 tablespoons of chopped shallots and 3 pressed garlic cloves.
How do I prevent the sandwich from becoming soggy?
Draining the excess liquid from the sautéed spinach is crucial to prevent sogginess.
Is this recipe suitable for lunch?
Yes, it is categorized as a Lunch/Snacks dish.
How should I wrap the sandwiches for baking?
Each sandwich should be wrapped tightly in aluminum foil before being placed on a baking sheet.
What type of oil is used in the preparation?
Extra virgin olive oil is used for both drizzling and sautéing the ingredients.
How long do I sauté the mushrooms?
The sliced mushrooms should be sautéed for about 4 minutes until they begin to soften.
What is the total ingredient count for this recipe?
There are 9 primary ingredients used in this recipe.
When should I add the garlic and shallots?
Add them to the skillet after the mushrooms have sautéed for 4 minutes.
How do I layer the ingredients in the roll?
Layer mustard, cheese, the chicken-mushroom mixture, spinach, and then the remaining cheese.
Can I use rotisserie chicken for this recipe?
Yes, shredded rotisserie chicken is an excellent choice for the cooked chicken component.
Should I season the spinach?
Yes, season the wilted spinach with salt and pepper to taste.
How long should the sandwiches cool after baking?
Let them cool for about one minute after removing them from the oven.
What is the first step of the instructions?
The first step is to preheat your oven to 400°F (200°C).
What is the texture of the ciabatta after baking?
The ciabatta becomes toasted while the inside remains warm and the cheese becomes melty.
Can I add other vegetables to the mix?
Yes, though the recipe specifically highlights mushrooms and spinach as the primary vegetables.
How much olive oil is used for sautéing the mushrooms?
Use 2 tablespoons of olive oil for the initial mushroom sauté.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and a savory, hearty meal.