Chicken Tramezzino

This recipe uses:

D'Italiano® Thick Slice Bread

Original or 100% Whole Wheat

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Makes 4 servings.


4 boneless, skinless chicken breasts
1/2 cup (125 ml) mayonnaise
2 cloves garlic, minced
1 tsp (5 ml) dried Italian herb seasoning
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
4 slices Provolone cheese, halved
2 tbsp (30 ml) chopped sun-dried tomatoes, in oil
8 arugula leaves
8 slices D’Italiano® Thick Slice Bread, Original or 100% Whole Wheat


Split chicken breasts in half horizontally (to get 2 flat pieces) and place on broiling pan. Combine next 5 ingredients. Remove 1/4 cup (50 ml) of mayonnaise mixture to brush both sides of chicken. Set aside remainder. Broil chicken for 7 to 8 minutes, turning once, or until cooked through. Remove from oven and top chicken pieces with cheese slices. Add sun-dried tomatoes to remaining mayonnaise mixture. Toast bread slices, if desired, and top each of 4 slices with a little sun-dried tomato mixture, 2 arugula leaves, 2 pieces of chicken and more sun-dried tomato mixture. Top with second slice of bread, cut in half and serve.

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