Roasted Chicken-Provolone Grilled Cheese Sandwiches

Ingredients

• 2 cups baby arugula fresh
• 0.8 ounce top italian chicago-style 1/
• 0.3 cup mayonnaise light
• 0.7 ounce provolone cheese reduced-fat such as Sargento
• 8 ounces roasted boneless skinless very thinly sliced

Equipment

• frying pan

Directions

1. Spread 1/2 tablespoon mayonnaise over each of 8 bread slices.
2. Layer each of 4 bread slices with 1 cheese slice, 1/2 cup arugula, 2 ounces chicken, a second cheese slice, and a bread slice.
3. Heat a large nonstick skillet over medium heat. Coat sandwiches with cooking spray; add to pan. Cook 5 to 7 minutes on each side or until cheese melts and bread is toasted.