Roasted Chicken Melt on Seeded Baguette

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I am personally the type of person that likes to clean her plate. I don’t like wasting food so I either end up eating everything or I store leftovers and find ways to eat it or create new dishes with it the next day. It gives me great pleasure to know that something you created a night before can be equally good and satisfying. The last dish I made was the Chicken Farfalle dish. I had some leftover roasted chicken and squash from that pasta dish so I took the mixture and used it to make a lovely sandwich with it. Below is my recipe for it. Hope you enjoy it.

Roasted Chicken Melt on Seeded Baguette

Ingredients: Serves 1

1 cup leftover roasted chicken and squash from your farfalle chicken pasta dish (or you can just simply sauté some roasted chicken with squash)
4 slices of provolone cheese
Whole grain mustard
Mayo
1 cup raw spinach
1 Tablespoon Olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste
1 seeded baguette
Siracha (optional)

Method:

• Heat your leftover roasted chicken and squash by sautéing it in a hot pan.
• Spread mayo and mustard on your baguette and layer the provolone, one slice of cheese on each side of the bread.
• Toast your bread so the cheese melts. Top one side of the bread with the chicken and squash mixture. Drizzle siracha.
• In a bowl, toss your spinach in some olive oil, balsamic, salt and pepper. Top your chicken squash mixture with the spinach and cover with the bread to make a sandwich. Serve!

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