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Grilled Chicken & Peppers Sandwiches

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Grilled Chicken & Peppers Sandwiches

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Hot off the grill and topped with Sargento® Ultra Thin Sliced Provolone Cheese, this is one flavorful sandwich. Eat slowly.

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Directions

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Yield: Serves: 2

INGREDIENTS

  • 3 Tbsp. olive oil, divided
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. dried thyme leaves
  • 1 clove garlic, minced
  • 2 (4 to 5 oz.) skinless, boneless chicken breast halves

DIRECTIONS

  • 1

    Combine 2 tablespoons oil, vinegar, thyme and garlic; mix well. Brush over both sides of chicken and pepper.

  • 2

    Grill on a covered grill 5 to 6 minutes per side or until peppers are tender and chicken is cooked through.

  • 3

    Brush remaining 1 tablespoon olive oil over cut sides of rolls; place cut sides down on grill during last minute of grilling. Place arugula over bottom of rolls; top with chicken and cheese. Cut peppers into strips; arrange over cheese and close sandwiches with roll tops.

HELPFUL HINTS

  • For even more great cheese flavor, increase to 3 Ultra Thin Provolone slices per serving.

Nutrition

Nutrition Facts

Serves: 2

Amount Per Serving

Calories 539

Total Fat 31.3g

Saturated Fat 7.5g

Trans Fat 19.6g

Polyunsaturated Fat 3.0g

Cholesterol 90mg

Sodium 429mg

Carbohydrates 25g

Protein 37g

Dietary Fiber 3g

Vitamin A 29RE

Vitamin C 58mg

Calcium 242mg

Iron 3mg

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