Makes 4 servings
Prep Time: 25 minutes
Total Time: 25 minutes
Roasted onions still have a little crunch and are slightly caramelized, giving this sandwich a vivid flavor and melding perfectly with the other ingredients. A sandwich so special, you can serve it to guests!
8 slices whole grain bread (toast if you want)
1 medium eggplant, sliced into 1/2 inch slices
1 medium size onion, sliced into 1/2-inch slices
1 teaspoon of olive oil or olive oil spray
1/4 teaspoon salt
freshly ground pepper
2 cups arugula
2 teaspoons light mayonnaise (such as Hellmann's Light)
2 cups skinless rotisserie chicken, cut off the bone and sliced
- Preheat oven to 400 degrees. Lightly coat eggplant and onion with olive oil; salt and pepper to taste.
- Roast until slightly browned and tender; approximately 20 minutes.
- Assemble sandwiches by placing bread on plate, spread with 1/4 teaspoon mayonnaise, top with sliced chicken, follow with arugula, then eggplant, then roasted onion. Top with slice of bread spread with 1/4 teaspoon mayonnaise. Eat immediately.
Round out the meal with a small salad, lightly dressed.
The calcium content of this sandwich varies depending on the bread; we analyzed it with a whole wheat bread with 150 mg calcium per slice.
|
|
1 Serving
|
|
Calories: 357
Protein: 30g
Carbohydrates: 47g
Dietary Fiber: 11g
Total Fat: 9g
Saturated Fat: 1.8g
Cholesterol: 64mg
Calcium: 345mg
Sodium: 565mg
|
|
