Chicken and Roquefort Sandwiches

Ingredients

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1/2 cup (about 3 ounces) tub whipped cream cheese

1/4 cup (1 ounce) crumbled blue cheese

2 tablespoons finely chopped celery

1 1/2 teaspoons chopped fresh chives

2 teaspoons olive oil

2 (6-ounce) skinless, boneless chicken breasts

1/4 teaspoon coarsely ground black pepper

1/8 teaspoon salt

1 (8-ounce) baguette

2 small heirloom tomatoes, thinly sliced (about 8 ounces)

1/2 cup baby arugula leaves

Preparation

1. Combine first 4 ingredients in a bowl.

2. Heat oil in a nonstick skillet over medium-high heat. Sprinkle chicken with pepper. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Remove from heat; let stand 5 minutes. Cut lengthwise into 1/3-inch-thick strips. Sprinkle evenly with 1/8 teaspoon salt.

3. Cut baguette in half lengthwise. Spread cheese mixture over cut sides of baguette. Arrange chicken, tomato slices, and arugula evenly over bottom half of baguette; cover with top half. Cut crosswise into 4 equal pieces.

Wine note: Blue cheese's dramatic, salty flavor is the main consideration in matching this sandwich to wine. A crisp, light, dry riesling has the right fruitiness to counteract those salty notes. I love the Penfolds Bin 51 Riesling from Australia's Eden Valley, with its snappy texture. The 2008 is $20. —Karen MacNeil

Source: cookinglight.com