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Ingredients
- 1 x baguette
- 1 c. grated Fontina cheese
- 1/2 c. Kalamata olives
- 1 x tomato
- 1 1/2 c. shredded cooked chicken
- 2 c. arugula
- 3 Tbsp. vinaigrette
Directions
- Cut baguette into 2 (6-inch) pcs. Reserve remaining bread for another use. Cut each piece in half lengthwise. Sprinkle cheese on top of each piece of bread, distributing proportionately. Broil 4 inches from heat source till cheese melts, about 5 min. (Be careful cheese doesn't burn.)
- While cheese melts, pit and slice olives and chop tomato. Remove bread from oven and top with olives, tomato and chicken. Return to oven and broil till warmed through and cheese begins to bubble and brown slightly around edges, about 5 min.
- Toss arugula with the vinaigrette. Remove sandwiches from oven and immediately top with arugula.
- This recipe yields 2 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 2 servings | |
| Calories 560 | |
| Calories from Fat 375 | 67% |
| Total Fat 42.08g | 53% |
| Saturated Fat 18.32g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 914mg | 38% |
| Potassium 384mg | 11% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.01g | 1% |
| Protein 40.19g | 64% |
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