One of the great things about Fall around here is the drop in humidity.  That means crispy, crunch baguettes.  And crispy crunch baguettes mean ooey-gooey sandwiches!

I am definitely a sandwich-lover.  I love different things between – or on top of – different breads.  I love the concept.  I love everything about them.

The concept for this sandwich started with a sandwich my friend Ruth made years ago – mushrooms and a cheddar cheese with caramelized onions.  It was yum.   For this incarnation, I started with a small wedge of pepper jack cheese.  A mild cheese with a bit of spice but nothing overpowering. It’s a great melter.

I sauteed mushrooms and slices of chicken breast with a tiny bit of butter and olive oil. When it was pretty much cooked through, I added a pinch of S&P and a couple of tablespoons of enchilada sauce I had in the ‘fridge.  When it was all hot, I stirred in the shredded cheese.

Onto baguettes it went with fries on the side.

It was properly ooey-gooey with lots of crunch.  Substantial and filling.

Sandwiches are my friend.