Provolone Chicken Sandwiches

Rotisserie chicken is a real time-saver when preparing this yummy sandwich.

Yield: 6 servings (serving size: one-sixth of loaf)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 353
  • Fat: 12.6g
  • Saturated fat: 4.9g
  • Protein: 26.5g
  • Carbohydrate: 31.4g
  • Cholesterol: 66mg
  • Iron: 2.3mg
  • Sodium: 723mg
  • Calories from fat: 32%
  • Fiber: 1.8g
  • Calcium: 189mg


  • 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


  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.
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