Roasted Chicken-Provolone Grilled Cheese Sandwiches

The Chicago-style Italian bread makes this sandwich great. Look for an oval shaped loaf in the deli or bakery section of the supermarket. Roasted chicken is also available in the deli.


4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 357
Fat 14.4 g
Satfat 4.8 g
Protein 32.9 g
Carbohydrate 22.6 g
Cholesterol 63 mg
Iron 2 mg
Sodium 834 mg
Caloriesfromfat 36 %
Fiber 1.3 g
Calcium 339 mg


1/4 cup light mayonnaise
8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick)
8 (2/3-ounce) slices reduced-fat provolone cheese (such as Sargento)
2 cups fresh baby arugula
8 ounces very thinly sliced roasted skinless, boneless chicken breast
Olive oil-flavored cooking spray


Spread 1/2 tablespoon mayonnaise over each of 8 bread slices. Layer each of 4 bread slices with 1 cheese slice, 1/2 cup arugula, 2 ounces chicken, a second cheese slice, and a bread slice.

. Heat a large nonstick skillet over medium heat. Coat sandwiches with cooking spray; add to pan. Cook 5 to 7 minutes on each side or until cheese melts and bread is toasted.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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