Photo: Randy Mayor; Styling: Cindy Barr
4 servings (serving size: 1 sandwich)

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.

How to Make It

Step 1

Combine first 4 ingredients in a bowl.

Step 2

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.

Step 3

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.

Step 4

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

skspillman's Review

August 28, 2009
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.

KristiLA's Review

August 26, 2009
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.

Whygal's Review

August 08, 2009
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.