Season 7's
Estella Hays and I invented this recipe one day at the Ranch when we were bored with a plain chicken sandwich. The addition of bell peppers gives this sandwich added flavor, and the sprouted grain bread lends it a great texture.
Ingredients
1 tablespoon yellow or spicy mustard
2 slices Trader Joe's or other brand sprouted whole grain bread, toasted
1 large leaf romaine lettuce
3 ounces lean, low-sodium sliced
chicken breast
1/2 roasted red bell pepper, cut in strips
1/4 cup shredded reduced-fat Mexican four-cheese blend
Directions
Spread the mustard on 1 piece of toast. top with the lettuce, chicken and bell pepper, ending with the
cheese.
Place the half
sandwich under a broiler or in a toaster overn for 20 to 30 seconds, until the cheese melts. top with the second piece of toast. Cut in half. Serve immediately.
Makes 1 sandwich.
Per serving: 310 calories, 31 g protein, 30 g carbohydrates (3 g sugars), 7 g fat (3 g saturated), 65 mg cholesterol, 6 g fiber, 1,380 mg sodium
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