One serving of this entrée contains about one-fourth of your daily sodium allotment. We extend salty Roquefort cheese by mixing it with cream cheese as a spread. A 2-ounce portion size for bread also helps control sodium counts.
1/2 cup (about 3 ounces) tub whipped cream cheese
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons finely chopped celery
1 1/2 teaspoons chopped fresh chives
2 teaspoons olive oil
2 (6-ounce) skinless, boneless chicken breasts
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon salt
1 (8-ounce) baguette
2 small heirloom tomatoes, thinly sliced (about 8 ounces)
1/2 cup baby arugula leaves
How to Make It
Combine first 4 ingredients in a bowl.
Heat oil in a nonstick skillet over medium-high heat. Sprinkle chicken with pepper. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Remove from heat; let stand 5 minutes. Cut lengthwise into 1/3-inch-thick strips. Sprinkle evenly with 1/8 teaspoon salt.
Cut baguette in half lengthwise. Spread cheese mixture over cut sides of baguette. Arrange chicken, tomato slices, and arugula evenly over bottom half of baguette; cover with top half. Cut crosswise into 4 equal pieces.
Wine note: Blue cheese's dramatic, salty flavor is the main consideration in matching this sandwich to wine. A crisp, light, dry riesling has the right fruitiness to counteract those salty notes. I love the Penfolds Bin 51 Riesling from Australia's Eden Valley, with its snappy texture. The 2008 is $ —Karen MacNeil
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I've made these the past two days for lunch for my boyfriend and myself to take to work, and we've really enjoyed them. I make them the night before and they hold up well until lunchtime, even when I add the tomato when making them beforehand (I was worried the bread would become soggy, but it doesn't). I omitted the arugula and used dried chives instead of fresh; I also used packaged pre-cooked chicken sprinkled with salt and pepper rather than cooking it myself.
This is a great sandwich for how simple it is. I used some leftover bbq chicken breasts that had an herb/butter marinade on it. I changed the roquefort to feta cheese because of preference. The cheese spread could be served as a dip it was so yummy. Served the sandwich with some sliced carrots.
I made this sandwich fully intending to follow the recipe but...I forget to get the chives, used baby field greens (already had them), and the bakery was out of bagettes so I used crusty rolls. While I was making the sandwiches, my husband suggested that I use the pannini press which I did--what a great sandwich based on my changes.
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