Juice from 1 lemon
1/3 cup olive oil
3 tsps fresh rosemary, finely chopped
1 tsp salt
1 tsp fresh cracked pepper
1/3 cup mayo
4 slices Italian salami
1/4 cup sliced pepperocinni peppers
14 cup roasted red peppers
Fontina cheese, cut 1/4 inch thick
2 french baguettes
In freezer bag, add lemon juice (reserving 1 tsp), 2 tsps rosemary, olive oil, salt and pepper. Seal and shake until combined. Add chicken to bag. Refrigerate for 1 1/2 hours.
Preheat oven to 400 degrees. Take chicken out of marinade and discard marinade. In a shallow baking dish add chicken and cook for 20 minutes, flipping half-way through. Refrigerate chicken until ready to make sandwiches.
In a small bowl, combine mayo, remaining 1 tsp rosemary, remaining lemon juice, salt and pepper.
Slice baguettes horizontally. Spread mayo mixture on both sides of baguette. Top with chicken, cheese and then peppers.
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