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.
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- Calories: 357
- Fat: 14.4g
- Saturated fat: 4.8g
- Protein: 32.9g
- Carbohydrate: 22.6g
- Cholesterol: 63mg
- Iron: 2mg
- Sodium: 834mg
- Calories from fat: 36%
- Fiber: 1.3g
- Calcium: 339mg
- 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.
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