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Ingredients
- * Cooking spray
- 2 * 2 cups presliced cremini mushrooms
- 1 * 1 teaspoon minced garlic
- 1/4 * 1/4 cup canola mayonnaise
- 2 * 2 tablespoons chopped sun-dried tomatoes, packed without oil
- 1 * 1 tablespoon capers
- 8 * 8 (1 1/2-ounce) slices ciabatta or sourdough bread
- 8 * 8 ounces chopped skinless, boneless rotisserie chicken breast
- 4 * 4 (1-ounce) slices reduced-fat provolone cheese
Details
Servings 4
Preparation
Step 1
Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 3 minutes or until mushrooms are tender. Remove from heat; set aside.
2. Combine mayonnaise, tomatoes, and capers in a mini food processor; pulse until well combined. Spread 1 tablespoon mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 ounces chicken, 1 cheese slice, and 1 bread slice.
3. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Nutritional Information
Calories:
474
Fat:
15.5g (sat 4.1g,mono 7.6g,poly 2.6g)
Protein:
33.7g
Carbohydrate:
49.9g
Fiber:
2.2g
Cholesterol:
63mg
Iron:
3.7mg
Sodium:
974mg
Calcium:
57mg
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