This hot, gooey open-faced sandwich is so good you’ll have to remind yourself to eat it with a fork and knife so it doesn’t wind up all over your face (or lap). Both mild and smoky provolone work in this recipe, so choose your favorite.
Appropriate for: low-carb, low-sugar, South Beach (Phase 2 or 3) diets
- 4 boneless, skinless chicken breasts
- 4 teaspoons extra-virgin olive oil, divided
- 4 slices multigrain bread
- 1 clove garlic, halved
- 1 roasted red pepper, quartered
- 4 slices reduced-fat provolone cheese
1. Heat oven to broil. Lightly pound each chicken breast to an even thickness and season with salt and pepper to taste. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Sauté chicken until cooked through, about 5 minutes per side. Transfer to a plate.
2. Lay bread on a baking sheet, drizzle with remaining oil, and rub with cut sides of garlic; discard garlic. Place under broiler until toasted, about 1 minute. Top each bread slice with 1 pepper piece, 1 chicken breast, and 1 cheese slice. Broil until cheese has melted, about 2 minutes. Serve hot