Provolone Chicken Sandwiches

Oxmoor House
Rotisserie chicken is a real time-saver when preparing this yummy sandwich.
6 servings (serving size: one-sixth of loaf)


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2 tablespoons light mayonnaise
2 teaspoons stone-ground or Dijon mustard
1 (12-ounce) loaf French bread
2 1/2 cups chopped cooked chicken
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
5 (3/4-ounce) slices smoked provolone cheese (such as Boar's Head)
10 fresh basil leaves


Prep: 12 Minutes
Cook: 2 Minutes

Combine mayonnaise and mustard in a small bowl; stir well.

Cut bread in half horizontally. Spread mayonnaise mixture evenly over cut sides of bread. Place bread halves, cut sides up, on a baking sheet. Place chicken on bottom half of bread; top with bell pepper and cheese slices, overlapping cheese slices as necessary.

Preheat broiler.

Broil sandwich 2 minutes or until cheese melts. Place basil leaves over melted cheese; replace top half of loaf. Cut sandwich into 6 equal portions.

Created date

March 2010

Nutritional Information

Calories 353
Fat 12.6 g
Satfat 4.9 g
Protein 26.5 g
Carbohydrate 31.4 g
Cholesterol 66 mg
Iron 2.3 mg
Sodium 723 mg
Caloriesfromfat 32 %
Fiber 1.8 g
Calcium 189 mg