Chicken and tomato sandwich

Lately, I often have to make dinner in a 30-minute window, while keeping a toddler company, using ingredients at home or stuff I can pick up with a quick stop at the market. I improvised this one because I knew the thinly-sliced chicken would be fast to cook and easy to prepare, while the tomato sauce would keep it juicy and add flavor. It worked out well. I might add a little garlic or shallots with the mushrooms, but I was keeping it simple and not-too-spicy. Getting the right bread though is key — too crusty and you will find your contents being squeezed out the back of your sandwich while you bite the front; too soft and you will find your sandwich soaking through onto your hands.

Ingredients

2 boneless chicken breasts, sliced longways into thin filets
1 baguette, not too crusty, but sturdy enough to not get soggy
14oz can diced tomatoes
2-3 large crimini mushrooms, sliced medium-thick
handful of fresh basil, oregano, chives, or other herbs
salt, pepper, olive oil
red pepper flakes or hot sauce

Directions

Heat oil in a large skillet on medium high. Add the chicken filets, season with salt and pepper, and sear on each side for 1-2 minutes. Reduce heat to medium and pour tomatoes over chicken. Saute until chicken is cooked through, about ten minutes, turning occasionally. Add mushroom slices about halfway through. Add herbs when almost done. Meanwhile, cut the baguette into two buns about equal length to the chicken breasts. Slice from one side almost to the other, so the bread can be hinged open.

When chicken is done, use tongs to lay one filet in a baguette. Layer with mushrooms and chunks of tomato, then layer another filet and more tomatoes and mushrooms. Add red pepper flakes or hot sauce to taste. Repeat with second baguette. Serve with salad and chips.