Chicken, Arugula and Red Bell Pepper Sandwiches
Bon Appétit | June 1996
Yield: Serves 6

3 tablespoons low-fat mayonnaise
3 tablespoons nonfat plain yogurt
4 teaspoons Dijon mustard
1/2 cup chopped fresh arugula

2 large red bell peppers
4 skinless boneless chicken breast halves (each about 4 ounces)
1 teaspoon olive oil

6 5- to 6-inch-long French bread baguette pieces, halved lengthwise
2 large bunches fresh arugula

Mix first 3 ingredients in small bowl. Mix in chopped arugula. Season arugula mayonnaise generously with ground pepper. (Can be made 1 day ahead. Cover and chill.)
Char peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel and seed bell peppers. Cut into 1/2-inch-wide strips. Sprinkle chicken with salt and pepper. Heat large nonstick skillet over medium-high heat. Brush skillet with 1 teaspoon oil. Add chicken; sauté until just cooked through, about 4 minutes per side. Transfer to plate; cool. Cut into diagonal slices.