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Roasted Chicken-Provolone Grilled Cheese Sandwiches

Prep time 11 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 sandwich)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. . 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