Herbed Chicken and Hot-Pepper Sandwiches

• 2 boneless chicken breasts (skinless, about 1 lb.)
• 3 tablespoons lemon juice
• 13 cup olive oil
• 3 teaspoons rosemary, finely chopped
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 12 cup mayonnaise
• 3 ounces hot capocollo or 3 ounces salami, thinly sliced
• 1 cup pickled hot pepper, thinly sliced
• 6 ounces Fontina cheese, sliced 1/4-inch thick
• 4 (10 inch) French baguettes

1. TO ROAST THE CHICKEN:.
2. Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1 1/2 hours.
3. Heat oven to 400F
4. Remove chicken from marinade (discard marinade) and roast until cooked through -- about 25 minutes.
5. Thinly slice the chicken breasts; set aside.
6. TO MAKE THE SANDWICH:.
7. Split each of the baguettes horizontally using a serrated knife.
8. Stir the mayonnaise and remaining rosemary together and spread on each slice.
9. Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes.
10. Top each sandwich with the remaining slices, cut in half, and serve.

chicken breasts, lemon juice, olive oil, rosemary, salt, fresh ground pepper, mayonnaise, capocollo, pepper, cheese

Taken from www.food.com/recipe/herbed-chicken-and-hot-pepper-sandwiches-393107 (may not work)