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Roasted Chicken Sandwiches with Arugula

Roasted Chicken Sandwiches with Arugula

The creamy sweetness of the chutney spread is a welcome change from the usual mayonnaise and mustard.

Oxmoor House SEPTEMBER 2006

  • Yield: 4 servings (serving size: 1/4 of loaf)
  • Prep time: 15 Minutes


  • 1/4 cup mango chutney
  • 1/2 cup (4 ounces) tub-style light cream cheese
  • 1 (8-ounce) loaf French bread
  • 1/4 teaspoon cracked black pepper
  • 2 thin slices red onion, halved and separated
  • 2 cups arugula
  • 2 cups sliced cooked chicken breast


1. Combine chutney and cream cheese in a small bowl; stir well.

2. Cut bread in half horizontally. Spread chutney mixture evenly over cut sides of bread; sprinkle with pepper. Top bottom half evenly with onion, arugula, and chicken; replace top half of loaf. Cut sandwich into 4 equal portions.

Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 21%
  • Fat: 9.1g
  • Saturated fat: 4.2g
  • Protein: 29.5g
  • Carbohydrate: 42.3g
  • Fiber: 1.8g
  • Cholesterol: 75mg
  • Iron: 2.7mg
  • Sodium: 815mg
  • Calcium: 98mg

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Roasted Chicken Sandwiches with Arugula Recipe