Ingredients
- ¼ cup light mayonnaise
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 ½ cups cooked chicken breast, chopped
- ⅓ cup fennel, finely chopped
- 8 slices very thinly sliced whole wheat bread
- ¾ cup arugula or spinach leaves
- ¾ cup bottled roasted red peppers, drained and cut into thin strips
- 4 slices reduced-fat provolone cheese (3 ounces total)
- 1 Olive oil or nonstick cooking spray
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