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.