Sandwiches, Wraps & Panini
Chicken & Pepper Sandwiches
Prep Time: 10 min | Cook Time: 12 min | Servings: 2 | Calories: 538
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Prep Time
10 min
Cook Time
12 min
Servings
2
Calories
538
Hot off the grill and topped with Sargento® Ultra Thin® Provolone Cheese Slices, this is one flavorful sandwich. Eat slowly.
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
- 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
Directions
- Combine 2 tablespoons oil, vinegar, thyme and garlic; mix well. Brush over both sides of chicken and pepper.
- Grill on a covered grill 5 to 6 minutes per side or until peppers are tender and chicken is cooked through.
- 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.
