Sandwiches, Wraps & Panini

Chicken & Pepper Sandwiches

Prep Time: 10 min  |  Cook Time: 12 min  |  Servings: 2  |  Calories: 538
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Chicken & Pepper Sandwiches
Prep Time
10 min
Cook Time
12 min

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

  • 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
  • 1 red or yellow bell pepper, quartered lengthwise
  • 1/2 cup packed arugula or watercress
  • 2 (6-inch) oblong Italian or French sandwich rolls, split
  • 4 slices Sargento® Ultra Thin® Provolone Cheese Slices
  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.

Serving Size 2

Calories 538

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 31.30g 48%
Sat. Fat 7.80g 38%
Mono Unsat. Fat 19.50g
Poly Unsat. Fat 3.00g
Cholesterol 88mg 30%
Sodium 455mg 18%
Total Carbohydrate 25g 8%
Dietary Fiber 3g 12%
Sugars 0g
Protein 37g
Vitamin A 29RE
Vitamin C 58mg 97%
Calcium 242mg 24%
Iron 3mg 17%