This is a ‘Summer Fun’ meal that can be made to order and thrown together in minutes if the ingredients are cooked ahead of time. Leftover sandwiches can be stored in the fridge for a few days with the flavours only getting better and better. You will find the recipes for roasted red peppers and pesto on the site.
| Balance Factor | -22 |
| Prep Time | 20 mins |
| Serving Size | 5.5 inch sandwich |
| Servings |
|
Ingredients
- 2 chicken breasts boneless, skinless, cooked
- 1 cup red peppers roasted
- 1 cup portabello mushrooms grilled or broiled
- 1 cup mozzarella cheese sliced
- 1/2 cup pesto
- 1 large baguette or French stick sliced lengthwise
Ingredients
|
Instructions
- Cover bottom half of bread with arugula, chicken, mozzarella cheese, pesto, mushrooms, and red peppers. Place top of bread over peppers and press down slightly.
- Cut sandwich into 4 equal parts about 5.5 inches long. Add a side of salad or green beans or just enjoy as is! Note: the sandwich in the photo is a 4 inch cut of the sandwich that was used as a lunch serving rather than a dinner serving.
Nutrition Facts
Chicken Pesto Sandwich
Amount Per Serving
Calories 582
Calories from Fat 234
% Daily Value*
Total Fat 26g
40%
Saturated Fat 9g
45%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 77mg
26%
Sodium 1199mg
50%
Potassium 220mg
6%
Total Carbohydrates 51g
17%
Dietary Fiber 6g
24%
Sugars 4g
Protein 41g
82%
Vitamin A
52%
Vitamin C
163%
Calcium
29%
Iron
14%
* Percent Daily Values are based on a 2000 calorie diet.
