I've made these the past two days for lunch for my boyfriend and myself to take to work, and we've really enjoyed them. I make them the night before and they hold up well until lunchtime, even when I add the tomato when making them beforehand (I was worried the bread would become soggy, but it doesn't). I omitted the arugula and used dried chives instead of fresh; I also used packaged pre-cooked chicken sprinkled with salt and pepper rather than cooking it myself.
Chicken and Roquefort Sandwiches
One serving of this entrée contains about one-fourth of your daily sodium allotment. We extend salty Roquefort cheese by mixing it with cream cheese as a spread. A 2-ounce portion size for bread also helps control sodium counts.
More From Cooking Light
- Calories: 392
- Fat: 15.8g
- Saturated fat: 7g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.2g
- Protein: 27.9g
- Carbohydrate: 35.1g
- Fiber: 2.2g
- Cholesterol: 84mg
- Iron: 3.1mg
- Sodium: 640mg
- Calcium: 100mg
- 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.
- 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 $20. —Karen MacNeil
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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