GRILLED CHICKEN CLUB SANDWICHES
Yield Portion Size
| 1-3/4 cups | |
| 1/2 cup |
Real bacon bits
|
| 3 large (8 oz each) |
Boneless skinless chicken breasts, cut in half horizontally
|
| 1/4 tsp |
Salt
|
| 1/4 tsp |
Ground black pepper
|
| 6 slices |
Swiss cheese
|
| 6 |
Kaiser rolls, split
|
| 1/4 cup |
Light mayonnaise
|
| 6 |
Romaine lettuce leaves
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 333 mg | 33% |
| Carbohydrate | 34 g | 11% |
| Cholesterol | 109 mg | 36% |
| Total Fat | 20 g | 31% |
| Iron | 3 mg | 18% |
| Potassium | 343 mg | 0% |
| Calories | 503 kcal | 25% |
| Sodium | 949 mg | 40% |
| Protein | 43 g | 85% |
| Polyunsaturated Fat | 2 g | 11% |
| Saturated Fat | 8 g | 38% |
| Sugars | 3 g | 0% |
| Vitamin C | 4 mg | 6% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, combine drained tomatoes and bacon in small bowl; set aside.
-
Step 2
Sprinkle chicken with salt and pepper. Grill chicken 4 minutes on each side. Top each piece with 1/4 cup tomato mixture and 1 slice cheese; grill 1 to 2 minutes more or until cheese melts and chicken is no longer pink in centers (165°F). Meanwhile, toast cut sides of rolls on grill.
-
Step 3
Spread mayonnaise evenly on cut sides of rolls. Place lettuce on bottom halves of rolls; add chicken. Close with tops of rolls.
You May Also Like
PIZZA WITH FRESH MOZZARELLA, SPINACH AND MUSHROOMS
SPICY SHAKSHUKA
INDIAN SAUCE
ROASTED OAXACAN GUAVA CHICKEN
Related Products
Angela Mia®
Pizza Sauce, Fully Prepared, Seasoned - #10 Can
Weight: 6/106 OZ
SKU: 2700038952
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch now
Our Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 Catalog
Culinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more