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Chicken, Onion, and Mozzarella Sandwiches with Roasted Potatoes

  • prep: 15 mins
    total time: 35 mins
  • servings: 4
Photography: Con Poulos

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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

Cook's Note

Thin, flat cutlets are quick-cooking and easy to assemble in sandwiches. You can always substitute pork for the chicken.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, May 2011

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