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
Combine first 4 ingredients in a bowl.
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.
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.