Chicken and Roquefort Sandwiches

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Combine first 4 ingredients in a bowl.
  2. 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. 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.
  4. 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
Note:

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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