Chicken And Sun-Dried Tomato Sandwiches
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4crusty french rolls (small baguettes) about 7-inches long, or use 4 7-inch lengths of baguettes
- ½cup mayonnaise
- ½pound thinly sliced cooked chicken meat
- 24sun-dried tomatoes
- 8small hearts of romaine lettuce or Boston lettuce leave
Nutritional analysis per serving (10 servings)
237 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 11 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split the french rolls or bread slices in half, sandwich fashion.
- Step 2
Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into four equal-size portions. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged. Cover each serving with six sun-dried tomatoes. Cover each with two lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact.
Private Notes
Comments
This is a nice jumping off point for a great chicken sandwich. A couple things I did: chopped the sun dried tomatoes and added to the mayo along with some shredded cheese and Penzey's Pasta Sprinkle. I spread the mayo mix on one side of the bread and piled rotisserie chicken on the other and broiled for a couple minutes until the cheese was nice and melted. Fast, easy and a little different than a basic chicken sandwich.
I chopped the sun dried tomatoes and mixed them in with the mayo. Also added slices of avocado and Gruyere cheese.
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