Hot Sandwiches

Craving a restaurant-style hot sandwich? You’ll love this entirely fresh but quick-to-make combo! Whole wheat rolls are stuffed with veggies, chicken breast, and melty Provolone cheese. Pair this sandwich with a piece of fruit for a wholesome and balanced lunch.

Course Lunch

Cuisine American

Keyword chicken, Hot Sandwiches, Mushrooms, nut free, spinach

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 429kcal

Ingredients

1 tablespoon butter, unsalted
4 regular whole wheat hot dog buns
1 tablespoon olive oil
1/2 pound chicken breast
1 cup sliced mushrooms, white
1 cup spinach
1 medium bell pepper, red
1 teaspoon salt
4 slice provolone cheese

Serve With

4 medium kiwi

Instructions

Heat oven to broil.
Soften butter and spread onto the insides of the hot dog buns. Place buns under the broiler for 2-3 minutes until they begin to brown; watch closely so they do not burn!
Heat olive oil in a large skillet.
Slice chicken longways (the same way you would to butterfly it) and add to hot skillet. Cook 3-4 minutes per side until outsides are browned and the center is no longer pink. Remove from skillet and set aside.
Meanwhile, chop mushrooms, spinach, bell pepper, and kiwis.
Add pepper and mushrooms to the skillet and cook 3-4 minutes until crisp-tender. Season with salt to taste.
Add cooked chicken to buns, then top with cheese and veggies. Serve with kiwi on the side.

Nutrition