Chicken And Roquefort Sandwiches

• 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

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.
4. 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 $ -Karen MacNeil
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cream cheese, blue cheese, celery, fresh chives, olive oil, skinless, ground black pepper, salt, baguette, tomatoes, baby arugula

Taken from www.myrecipes.com/recipe/chicken-roquefort-sandwiches (may not work)