Roasted Chicken-Provolone Grilled Cheese Sandwiches

recipe
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.

Yield:

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

Ingredients

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

Preparation

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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