Chicken, Onion, and Mozzarella Sandwiches with Roasted Potatoes
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.
- Total Time:
- Servings: 4
Photography: Con Poulos
Source: Everyday Food, May 2011
- 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
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.