Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Chicken & Sun Dried Tomato Sandwiches Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 351g | |
| Calories 1281 | |
| Calories from Fat 1044 | 81% |
| Total Fat 117.69g | 147% |
| Saturated Fat 19.74g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 1696mg | 71% |
| Potassium 2024mg | 58% |
| Total Carbs 27.78g | 7% |
| Dietary Fiber 6.2g | 21% |
| Sugars 18.68g | 12% |
| Protein 35.86g | 57% |
Ingredients Convert Measures
- 4 crusty French rolls (sm. baguettes) about 7 inches long, or possibly use 4 (7 inch lengths) of baguettes
- 1/2 c. mayonnaise
- 1/2 pound thinly sliced cooked chicken meat
- 24 sun-dry tomatoes
- 8 sm. hearts of Romaine lettuce or possibly Boston lettuce leaves
Directions
- Split the French rolls or possibly bread slices in half, sandwich fashion.
- Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into 4 equal-size portions. Cover half the mayonnaise-smeared bread slices with 1 portion of chicken slices neatly arranged. Cover each serving with 6 sun-dry tomatoes. Cover each with 2 lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact. Yield: 4 sandwiches.
