Provolone Chicken Sandwiches


  • 2 ½ cups chopped cooked chicken
  • 2 tablespoons light mayonnaise
  • 1 (12-ounce) loaf French bread
  • 5 (3/4-ounce) slices smoked provolone cheese (such as Boar's Head)
  • 10 fresh basil leaves
  • 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
  • 2 teaspoons stone-ground or Dijon mustard

Combine mayonnaise and mustard in a small bowl; stir well. Cut bread in half horizontally. Spread mayonnaise mixture evenly over cut sides of bread. Place bread halves, cut sides up, on a baking sheet. Place chicken on bottom half of bread; top with bell pepper and cheese slices, overlapping chee...

View full recipe at My Recipes


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