Tuscan Chicken & Roasted Red Pepper Sandwich with Arugula

This recipe uses:

D'Italiano® Sesame Seed

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Makes 4 servings.


1/2 cup (125 ml) regular or light mayonnaise
1/3 cup (75 ml) chopped, packed arugula
1 tsp (5 ml) grated lemon rind
  salt and freshly ground pepper
4 boneless, skinless chicken breasts
2 tbsp (30 ml) each olive oil and lemon juice
2 cloves garlic, minced
1 tbsp (15 ml) chopped fresh thyme (½ tsp dried)
2 prepared roasted red peppers, drained and cut into strips
8 slices D’Italiano® Sesame Seed Bread, toasted if desired
  arugula or lettuce leaves


Combine mayonnaise, chopped arugula, lemon rind, salt and pepper; set aside. Split each chicken breast in half horizontally (to get 8 flat pieces) and place in single layer on baking sheet. Combine olive oil, lemon juice, garlic, thyme, salt and pepper. Brush both sides of chicken pieces with marinade and broil for 7 to 8 minutes, turning once, or until cooked through. Spread one side of each bread slice with about 1 tbsp (15 ml) arugula mayonnaise, top 4 slices evenly with, arugula or lettuce leaf, chicken pieces and red pepper strips. Top with second piece of bread.

Tip: Arugula mayonnaise can be made 1 day ahead and chicken can be marinated in refrigerator for 30 minutes or overnight.

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Tuscan Chicken & Roasted Red Pepper Sandwich with Arugula

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