Recipe courtesy of Copper Penny

109 Chestnut Chicken Sandwich

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Active: 50 min
  • Yield: 4 servings
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5 or 6 boneless, skinless chicken breasts (about 2 pounds)

2 tablespoons vegetable oil 

1/2 teaspoon dried basil 

1/2 teaspoon dried oregano 

1/4 teaspoon granulated garlic 

Kosher salt and freshly ground black pepper

Olive oil 

1 medium yellow onion, sliced 

1/4 teaspoon dried thyme 

2 cups sliced button mushrooms 

1 cup mayonnaise

1 chipotle chile in adobo, plus 1/4 teaspoon sauce from the can

4 loaves crusty French bread, split and toasted 

8 slices provolone cheese


  1. Preheat oven to 350 degrees F.
  2. On a baking sheet, rub the chicken breasts with the vegetable oil and sprinkle with the basil, oregano, granulated garlic and 1/4 teaspoon each salt and pepper. Bake until the breasts reach an internal temperature of 160 degrees F on an instant-read thermometer, about 20 minutes. Let cool.
  3. Meanwhile, heat 3 tablespoons olive oil in a saute pan over medium-high heat. When hot, add the onions, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, until the onions are caramelized, 8 to 10 minutes.
  4. In a separate saute pan, heat another 3 tablespoons olive oil. When hot, add the mushrooms and 1/2 teaspoon each salt and pepper. Saute for 7 minutes.
  5. Pulse the mayonnaise with the chipotle and sauce in a food processor until blended.
  6. Slice the cooled chicken breasts as thinly as possible.
  7. On a baking sheet, make four piles of chicken, caramelized onions and mushrooms. Top each pile with 2 slices of provolone and place in the oven until melted. Transfer the stacks to the toasted bread and top with chipotle mayonnaise.

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