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Grilled Chicken with Roasted Red Pepper and Arugula Sandwich

Even now, living in the most exciting era of sandwiches the world has ever seen, we still find ways to pleasantly surprise ourselves – and this one’s packed with flavour.
  • Cooking time15 min
  • Prep time5 min
  • Portions 2
recipe image Grilled Chicken with Roasted Red Pepper and Arugula Sandwich


  • 2 boneless, skinless chicken breasts, (100 g ea.)
  • 4 pieces wholegrain French baguette, (about 10 cm ea.), halved
  • 4 tsp. (20 mL) Becel® Original margarine or Becel® Light margarine
  • 1 cup (250 mL) arugula leaves
  • 1 roasted red pepper, cut into 4 strips

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Season chicken breasts, if desired with salt and pepper. Grill or broil chicken until thoroughly cooked. Slice diagonally, then set aside.
  2. Spread 2 bread halves with Becel® Original or Light margarine, then top with arugula, chicken and roasted red pepper. Season, if desired, with salt and black pepper. Top with remaining bread.