Grilled Chicken & Marbled Cheese Sandwiches with Arugula and Lemon Aioli
INGREDIENTS
- 1 tsp. paprika or smoked paprika
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. each: salt and freshly ground black pepper
- 2 (4 to 5 oz.) skinless, boneless chicken breast halves
- 2 slices Sargento® Natural Blends™ Deli Style Sliced Cheddar-Mozzarella Cheese
- 2 Tbsp. mayonnaise
- 1 small garlic clove, minced
- 1/2 tsp. shredded lemon peel
- 2 soft ciabatta rolls or oblong Portugese rolls, split
- 1/2 cup arugula or watercress sprigs
DIRECTIONS
- 1
Preheat grill to medium heat or broiler to high heat or have a ridged grill pan ready.
- 2
Rub combined paprika, thyme, salt and pepper over both sides of chicken. Grill chicken or broil 4 inches from heat source or cook in a ridged grill pan over medium heat 5 minutes per side or until no longer pink in center, placing cheese over chicken the last minute of cooking.
- 3
Meanwhile, combine mayonnaise, garlic and lemon peel; spread over cut sides of rolls.
- 4
Fill rolls with chicken and arugula.
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See Nutrition Facts
Serves: 2
Amount Per Serving
Calories 636
Total Fat 16.1g
Saturated Fat 4.9g
Trans Fat 2.8g
Polyunsaturated Fat 1.0g
Cholesterol 172mg
Sodium 1001mg
Carbohydrates 49g
Protein 73g
Dietary Fiber 3g
Vitamin A 110%
Vitamin C 2%
Calcium 147%
Iron 2%
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