Quorn, Arugula, and Red Bell Pepper Sandwichs

By jjadin

Ingredients

• 3 tablespoons low-fat mayonnaise
• 3 tablespoons nonfat plain yogurt
• 4 teaspoons Dijon mustard
• 1/2 cup chopped fresh arugula
• 2 large red bell peppers
• 4 quorn naked halves (each about 4 ounces)
• 1 teaspoon olive oil
• 6 5- to 6-inch-long French bread baguette pieces, halved lengthwise
• 2 large bunches fresh arugula

Details

Servings 6

Preparation

Step 1

Mix first 3 ingredients in small bowl. Mix in chopped arugula. Season arugula mayonnaise generously with ground pepper. (Can be made 1 day ahead. Cover and chill.)

Char peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel and seed bell peppers. Cut into 1/2-inch-wide strips. Sprinkle chicken with salt and pepper. Heat large nonstick skillet over medium-high heat. Brush skillet with 1 teaspoon oil. Add Quorn; sauté until just cooked through, about 4 minutes per side. Transfer to plate; cool. Cut into diagonal slices.

Spread generous 2 teaspoons arugula mayonnaise on each cut side of bread. Cover bottom of bread pieces generously with arugula. Top with sliced Quorn, dividing equally. Top with bell pepper strips and generous amount of arugula. Cover with bread tops. (Can be made 4 hours ahead. Wrap in plastic and chill.)