Sandwich with stuffed chicken breast with cheese and arugula

Name: Sandwich with stuffed chicken breast with cheese and arugula
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Québécoise
Ingredients: 125 ml (½ cup) mayonnaise; 1 tsp (5 ml) ground curry; ½ tsp (2.5 ml) sriracha; Salt and pepper from the mill; 2 chicken breasts of about 200 g (7 oz) each; 4 slices aged sharp cheddar cheese; Fresh arugula; Herbes de Provence; 6 slices prosciutto; 1 ultra-fresh ciabatta baguette; 60 ml (¼ cup) mayonnaise; 6 lettuce leaves; 4 slices provolone cheese; 6 tomato slices

Preparation 35 min
Cooking 30 min
Servings 4
Freezing I do not suggest

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Curry mayonnaise

125 ml (½ cup) mayonnaise
1 tsp (5 ml) ground curry
½ tsp (2.5 ml) sriracha
Salt and pepper from the mill

Sandwich

2 chicken breasts of about 200 g (7 oz) each
4 slices aged sharp cheddar cheese
Fresh arugula
Herbes de Provence
6 slices prosciutto
1 ultra-fresh ciabatta baguette
60 ml (¼ cup) mayonnaise
6 lettuce leaves
4 slices provolone cheese
6 tomato slices

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Preparation

In a bowl, put all the mayonnaise ingredients, then salt and pepper. Mix well and set aside in the fridge.
Preheat the oven to 190°C (375°F).
Open the chicken breasts butterfly-style and place 2 slices of cheddar cheese in each. Add a good handful of arugula and sprinkle with herbes de Provence. Close the breasts and press firmly to flatten and compact the arugula. Wrap each breast with 3 slices of prosciutto, pressing tightly.
Place the breasts on a baking sheet. Bake for 25 to 30 minutes or until the chicken is no longer pink inside.
Cut 2 pieces of baguette the length of the breasts and open them in half. Brush one side with regular mayonnaise and the other with curry mayonnaise. Put 3 lettuce leaves on the regular mayonnaise followed by 2 slices of provolone and 3 tomato slices. Place the giant chicken breast and close the sandwich. Cut each sandwich into three parts and pierce with large toothpicks.