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Roasted Chicken Baguette Sandwiches
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Servings:
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about
scaling
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Cook Time: |
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Prep Time: |
25 minutes |
Cook Method: |
refrigerated |
Cook Temp: |
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1. Remove the skin and pull the meat from the chicken; set aside.
2. Using a sharp knife, slice the, 10 1/2-inch baguettes almost through lengthwise. (Stop cutting just before slicing the bread in half.)
3. Spread the cheese on the bottom half of the baguette. Top with sliced onion.
4. Place the chicken meat on top of the sliced onion, evenly distributing light and dark meat. Sprinkle the salt over the chicken.
5. Place drained and patted dry roasted red peppers on top of the chicken. If any of the peppers are too large to fit the sandwich, tear them into smaller pieces to fit.
6. Close the bread and gently press down. Using a sharp knife, slice the baguette into four sandwiches. Wrap and refrigerate until needed.
Source: Courtesy of Hannaford Fresh Magazine, July/August 2006
Nutrition Facts |
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Serving Size
(205g
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Servings Per Container
2
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| Amount Per Serving |
| Calories 430 |
Calories from Fat 120 |
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% Daily Value * |
| Total Fat 13g |
20% |
| Saturated Fat 6g |
30% |
| Trans Fat 0g |
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| Cholesterol 60mg |
20% |
| Sodium 1310mg |
55% |
| Total Carbohydrate 47g |
16% |
| Dietary Fiber 2g |
8% |
| Sugars 2g |
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| Protein 23g |
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| Vitamin A 25% |
Vitamin C 8% |
| Calcium 15% |
Iron 15% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1/2 ea |
Hannaford Rotisserie Chicken, chilled |
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1 ea |
Hannaford Inspirations French Demi Baguettes |
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1/4 cup |
Garlic and herb cheese spread |
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8 tsp |
Fresh red onion slices |
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1/8 tsp |
Salt |
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4 oz |
Canned roasted red peppers |
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1/2 ea |
Skinless chicken breast, broiler/fryer, roasted |
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