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Provolone Chicken Sandwiches

Prep time 12 mins
Cook time 2 mins
Yield 6 servings (serving size: one-sixth of loaf)
Rotisserie chicken is a real time-saver when preparing this yummy sandwich.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. Preheat broiler.

  4. 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.

Oxmoor House Healthy Eating Collection