Do you ever just want something easy to make for dinner to compensate for lack of easy in your life? I have my hand raised over here. My weeks have been passing at warp speed, yet I still like to fix something for dinner I know we can sit down and enjoy together. That is always a challenging task I might add considering my families diet seems to change on a daily basis.
My normal self would say why not a six hour braised rack of something, but the saner version of me said, "How about just throwing everything into one delicious package!" I kind of like her, I should probably listen to her more often. I'm thinking she has a lot going on in the common sense department.
My mom always made a stuffed French bread sandwich for us with a ground, beef, spinach, and bread stuffing. My daughter really likes that version, but my husband insisted on grilling some steaks this weekend and he can only have so much beef (that is a seriously long story) so I decided to re-vamp the sandwich in a healthier way.
I was trying to sneak the mushrooms past my daughter, but she saw one and it was over. I'm telling you, I'm thinking I'm just going to walk out to the curb and start giving away dinner to passer-byers instead of the rough regular customers I have. If you share the same mushroom aversion as my daughter, feel free to leave them out.
Chicken, Kale, Mushroom, and Cheese French Bread Sandwich
3 teaspoons vegetable or canola oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1 small package baby portabella mushrooms or about 8, sliced
1 bunch kale, leaves only, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1 pound chicken breast, cut into 1-inch cubes
4 ounces Monterey jack cheese, diced 1/2"
3 tablespoons butter, room temperature
2 tablespoons brown mustard
1 loaf ciabatta bread or a regular French loaf
1. Heat oven to 375 degrees F.
2. Add 1/2 the oil to a large skillet and heat on medium-high heat for a minute or so and add the chopped onions. Stir and cook for 4-5 minutes until onions are starting to look translucent. Add the garlic, stir and cook for an additional minute. Add the mushroom, stir and cook for 2-3 minutes. Add the kale and stir and cook until the kale is wilted. Stir in the salt, pepper, and thyme and place the whole mixture on a plate.
3. Place the skillet back on the heat, add the remainder of the oil and the chicken and cook until browned on both sides, about 4-5 minutes, you could also sprinkle the chicken with a little more salt and pepper at this point. You don't need to cook the chicken through since you are going to cook it longer in the oven. Add the vegetables back to the skillet and add the cheese, stir until all the ingredients are combined. Remove from the heat and set aside.
4. Cut the top off of the bread and remove the insides. (I just set it aside for my daughter, turned out to be a good call). In a small bowl combine butter and mustard and spread this mixture on the inside of the bread including the inside of the top piece. Fill the bread with the chicken mixture. Don't add all the liquid in the pan or the bread might get soggy. Place the top piece of bread back on the sandwich.
5. Wrap the whole sandwich in foil and place directly on the oven rack and bake for 40-45 minutes.
6. Unwrap the sandwich and slice with a serrated knife.
You can easily get 4 good sized sandwiches.
I thought it was better than the original and healthier for sure; you will have to be the judge and let me know.