Garlic Chicken Toasted Sandwiches
This hearty sandwich goes well with fresh carrots, cucumber, and radishes.
1 large (16 ounces) fresh or frozen loaf garlic bread
1 package (8 ounces) sliced provolone cheese
1 cup fresh arugula or spinach
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
1/2 cup thinly sliced white onion
1 large tomato, thinly sliced
1/2 cup thinly sliced pepperoncini or yellow pepper
Heat oven to 425ºF. Lay a large piece of aluminum foil on a large baking sheet. Place bread on the foil. Open bread and place half of the cheese on top layer of bread, overlapping to fit. Top with arugula, chicken, onion, tomatoes, and pepperoncini. Cover with remaining cheese, over lapping to fit. Place top of bread on sandwich and press firmly. Wrap sandwich in foil.
Bake sandwich 25 to 30 minutes or until hot and cheese is melted. Slice into sections to serve.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories752
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Calories from Fat43%
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Total Fat36g
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Saturated Fat15g
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Trans Fat2g
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Total Carbohydrate61g
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Protein42g
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Sugars11g
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Cholesterol120mg
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Dietary Fiber4g
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Sodium1,385mg
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- DAILY VALUE
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Vitamin A33%
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Vitamin C23%
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Calcium51%
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Iron28%
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- DIETARY EXCHANGES
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Starch/Bread4
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Fat3
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Med-Fat Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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