8 1/2 in. slices hearty multigrain or ciabatta bread
1/2 C light mayo dressing or salad dressing
1 C lightly packed light basil
1 1/2 C sliced or shredded purchased deli-roasted chicken
1/2 C bottled roasted red sweet peppers, drained and cut into strips
2 T olive oil
Preheat and electric sandwich press. To assemble sandwiches, spread one side of each bread slice with the mayonnaise. Layer basil, chicken, peppers on 4 of the bread slices. Top with remaining bread slices, mayo side down. Brush both sides of each sandwich with oil.
Place sandwiches (half at a time, if necessary) in the sandwich press; cover and cook about 6 minutes or until bread is toasted. Makes 4 sandwiches.
Per sandwich: 347 cal., 18 g total fat (3 g sat. fat), 53 mg chol., 315 mg sodium, 30 g carbo., 9 g fiber, 22 g protein.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA