Chicken and Roquefort Sandwiches

 Ingredients:

 

- 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.