Roasted Chicken and Sweet Pepper Sandwiches

Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 10


  1. 10 calabrese buns
  2. 4 cups shredded rotisserie chicken, skin removed 1 L
  3. ⅓ cup sweet onion-style dressing 75 mL
  4. ¼ tsp pepper 1 mL
  5. 5 roasted sweet peppers, halved
  6. ½ cucumber, thinly sliced
  7. 2 cups baby arugula 500 mL
  8. 1 pkg Provolone cheese 150 g


  1. Slice the top ⅓ off each bun and remove bread from the centre, creating a crusty shell.
  2. Mix together chicken, dressing and pepper. Divide mixture evenly between 10 buns. Top each with equal amounts of sweet pepper, cucumber, arugula and cheese, pressing the ingredients down as you layer. Press the tops of the buns back into place, wrap them tightly with plastic wrap and refrigerate until ready to serve. 


Assemble these individually wrapped sandwiches the night before – ingredients and flavours meld together for more taste, less mess and no wasted daylight!