Ingredients

1/4 cup peanut sauce
1/4 cup hoisin sauce
1/3 cup soy sauce
3 tablespoons sesame oil
1 tablespoons hot sauce (such as Tabasco)
4 boneless, skinless chicken thighs
8 pieces of thinly sliced capocolla, or coppa
2-ounce block of blue cheese, sliced
2 small roma tomatoes, cut into 8 slices
1 cup button mushrooms, ends trimmed and caps sliced
1 tablespoon butter or olive oil
4 soft but sturdy white dinner rolls

Directions

1. In a medium bowl, combine the first five ingredients to make the marinade. Toss the chicken thighs in the mixture so that they are evenly coated; cover and refrigerate for 1-3 hours.



2. Preheat oven to 375°F. Place the chicken thighs, with the marinade, in a casserole dish. Bake for 20 minutes or until the juices run clear.
3. Heat one tablespoon of butter or olive oil in a skillet over medium-low heat. Add the sliced mushrooms and sautée until medium-brown and soft, 10-12 minutes.



4. To make each sandwich, slice the dinner roll horizontally, stopping just at one edge to create a hinge. On the bottom half, place one chicken thigh, followed by two pieces of capocolla, two slices of blue cheese, and two tomato slices.
5. Divide the mushrooms evenly among sandwiches, and place atop the tomato. Cover mushrooms with top half of roll and serve.

Makes 4 sandwiches.