Chicken cordon bleu sandwiches
2 slice(s), reserved chicken rolls from Chicken Cordon Bleu with Arugula and Grapes
2 item(s), sesame flavor
Reduced calorie mayonnaise
1 cup(s), fresh, baby leaves
Roasted red peppers (packed in water)
⅓ cup(s), or 1 jar, cut in half
- Cut the chicken rolls into 1/4-inch-thick pinwheel slices and set aside.
- Split the kaiser rolls in half horizontally. Spread the mayonnaise evenly over the bottom halves of each roll and spread the mustard evenly over the top halves of each roll.
- Arrange the chicken evenly on the bottom halves of the bread rolls. Top each evenly with the spinach and a red pepper half. Place the bread roll tops over the filling. Yields 1 sandwich per serving.