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Composition of Bistro Chicken Baguette:

1. You need 1 of boneless, skinless chicken breast; sliced in half lengthwise
2. Need 1/4 - baguette loaf
3. Need 2 slice - bacon
4. Get 1 of handful of arugala
5. Give 1 tbsp balsamic vinaigrette
6. Need 1 tbsp for mayonnaise
7. Make ready 1 tbsp of stone ground mustard
8. Take 4 of grape or cherry tomatoes; halved
9. Take 1/2 - roasted red, orange, or yellow roasted bell pepper; julienne
10. Prepare 1/2 of yellow onion; caramelized
11. Prepare 2 tbsp - orange peel seasoning
12. Take 1 tbsp for dried basil
13. Require 1 tsp of garlic powder
14. Make ready 1 tbsp of olive oil
15. Make ready 1 - salt and white pepper

Bistro Chicken Baguette steps:

1. Marinate halved chicken breast in dried spices excluding salt for 2-48 hours; if time permits. That is not 100% necessary
2. Put bacon on a sheet tray and bake at 350° for approximately 15-20 minutes or until bacon is crispy. Reserve bacon fat in an aluminum can for other uses. Bacon fat rules! Bam! Set bacon aside.
3. Roast, grill, or saute chicken breasts until thermometer reaches 165° and juices run clear.
4. Toss arugala, bell peppers, tomatoes, and onions with the balsamic vinaigrette. Do not over dress salad or it will be soggy. Do not do ahead of time for same reason. Add a pinch of salt.
5. If desired, rub baguette with a tiny bit of oil and grill very briefly. Or you can use a panini press or oven roast after sandwich is built, if desired.
6. Spread mayo on bottom layer of bread to act as an absorber of liquid. Spread mustard on top, again not necessary.
7. Slice breasts thinly against the grain and build your sandwich!
8. Variations; Roast the tomatoes, thyme, garlic confit, cheese, sourdough, foccacia, remoulade, aioli
9. Try adding a sauce or goat cheese!

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