Italian Veggie & Chicken Melt
Since Artisan bread sizes vary, two smaller slices of bread will work as well as 1 large slice. Fresh basil is really the best choice for this flavorful sandwich.
2 tablespoons olive oil, divided
1 cup sliced (1/4-inch) zucchini
1/2 cup sliced (1/4-inch) red onion
1/2 small red bell pepper, cut into 1/4-inch slices
4 slices large (about 5-1/2-inch x ½-inch) crusty Artisan bread
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and shredded (about 2 cups)
1/2 cup coarsely chopped fresh basil or 2 teaspoons dried basil
4 slices (1-ounce) Provolone cheese
Preheat oven to 350°F.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add zucchini, onion, and bell pepper; cook, stirring frequently, for 6 to 8 minutes or until the vegetables are very tender and lightly browned.
Brush bread slices with remaining 1 tablespoon oil and place on a baking sheet.
Top bread slices with chicken, basil, and vegetables. Place 1 slice cheese on each sandwich.
Bake sandwiches 12 to 14 minutes or until heated through and cheese is melted. Serve with a sharp knife and fork.
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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Calories417
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Calories from Fat58%
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Total Fat27g
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Saturated Fat9g
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Total Carbohydrate19g
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Protein25g
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Sugars3g
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Cholesterol88mg
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Dietary Fiber2g
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Sodium856mg
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- DAILY VALUE
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Vitamin A24%
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Vitamin C19%
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Calcium27%
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Iron9%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat2.5
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Vegetable1
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Med-Fat Meat3
- 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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