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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.


  • 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