Warm Chicken & Spinach Sandwiches

Greg and I made these sandwiches for a little holiday open house we hosted last night. They were delicious.

1 dozen small ciabatta rolls
1 c Fontina cheese, grated
8 oz mushrooms, sliced
2 tablespoons chopped shallots (or onions)
3 garlic cloves, pressed or finely minced
2 cups shredded roast chicken (one deli rotisserie chicken deboned)
5 oz baby spinach
Olive oil
Whole grain mustard

Heat oven to 400.

Chicken Mixture:
While oven is heating, saute mushrooms with 2 tablespoons of olive oil for 4 minutes. Add shallots and garlic and saute for another 3 minutes. Add chicken and saute for another 2 minutes until heated through. Set chicken mixture aside.

Spinach:
Saute spinach in the same skillet used for the chicken mixture, about 2 minutes until wilted. Season with salt and pepper. Drain if necessary.

Assemble Rolls:
Cut 12 sheets of foil, each large enough to completely wrap one ciabatta roll. Slice ciabatta rolls and pull some bread out of each half to form slightly hollow centers. Place each open roll on a piece of foil. Drizzle olive oil lightly over both halves of open rolls. Spread whole grain mustard on one half of each roll. Sprinkle Fontina cheese over mustard.

Spoon chicken mixture onto each roll and top with spinach. Sprinkle more cheese over spinach and close each roll. Wrap each sandwich tightly in foil and bake about 20 minutes.