Herbed Chicken and Hot-Pepper Sandwiches

Ingredients

• 2 boneless chicken breasts (skinless, about 1 lb.)
• 3 tablespoons lemon juice
• 1/3 cup olive oil
• 3 teaspoons rosemary, finely chopped
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1/2 cup mayonnaise
• 3 ounces hot capocollo or salami, thinly sliced
• 1 cup pickled hot pepper, thinly sliced
• 6 ounces Fontina cheese, sliced 1/4-inch thick

• 4 (10 inch)  French baguettes

Directions

1. 1

   TO ROAST THE CHICKEN:.

2. 2

   Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1 1/2 hours.

3. 3

   Heat oven to 400°F

4. 4

   Remove chicken from marinade (discard marinade) and roast until cooked through -- about 25 minutes.

5. 5

   Thinly slice the chicken breasts; set aside.

6. 6

   TO MAKE THE SANDWICH:.

7. 7

   Split each of the baguettes horizontally using a serrated knife.

8. 8

   Stir the mayonnaise and remaining rosemary together and spread on each slice.

9. 9

   Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes.

10. 10

    Top each sandwich with the remaining slices, cut in half, and serve.