Ingredients
- 16 slices Manwaring Smoked Chipotle Cheese
- 2 large boneless, skinless chicken breast cut into 1/2” strips
- 3/4 of a large yellow onion, cut into small chunks
- 6 medium portabella mushrooms, sliced into 1/4” pieces
- 2 roasted red peppers, sliced into 1/4” strips
- 3 cups spinach
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter, plus more for the buns
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 4 6” Ciabatta buns
Instructions
- Place the strips of chicken on a plate and season with smoked paprika, salt and pepper.
- Gently combine and allow to rest for 15 minutes.
- While you’re waiting, slice the buns in half lengthwise and butter the insides (about 2 teaspoon per side).
- Place the buns on a cookie tray, buttered sides facing up.
- minutes before you’re ready to cook the chicken, place the oil and butter in a large stainless steel skillet and heat over medium-high.
- When the butter starts to bubble add in the onions.
- Cook for 2 minutes and add in the sugar, stirring to incorporate. This will help cook the onion down and give it an amazing flavor.
- Cook until just soft (about 5 more minutes) and add in the mushrooms.
- Stir the onions and mushrooms around until the mushrooms have released their juices, about 3-5 minutes.
- Add the chicken and mix with the onion and mushrooms and cook for 5 minutes. At this point the chicken is almost done.
- Add in the roasted peppers and cook for until the chicken is done. ~3 minutes.
- Place the buttered buns in the oven to crisp up (about 2-3 minutes).
- Add in the spinach, stir and turn of the heat.
- Remove the buns from the oven, top one half of the bun with the chicken and veggies and then top with 2 slices of cheese per side.
- Pop them back in the oven for a minute just to melt the cheese.
