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Lunch Recipes

This Red-Pepper Chicken Sandwiches Recipe Will Break You Out of a Lunch Rut

Soft bread mixed right in is the secret that makes our 3-ingredient topping extra thick and creamy. 

It’s happened to all of us — you get stuck in a sandwich rut. Sure, they’re easy and convenient for a take-along lunch, but sometimes, they can be, well, boring! That’s what inspired us to come up with this Red-Pepper Chicken Sandwiches recipe, and trust us, it’s anything but ho-hum.

The real secret to this 20-minute sensation? A blender-easy roasted red pepper topping that’s super thick and creamy thanks to cheese dip and a bit of soft bread from the hoagie roll. It may sound like an odd combination, but it’s absolutely delicious. 

We like to use store-bought grilled chicken breast for our sandwich, but any deli meats or even leftover sliced steak or pork tenderloin would be great too. Experiment and let us know what you come up with in the comments below!

And for even more hearty sandwich goodness, check out our recipes for Pastrami Swiss Melts and Chicken Cutlet Paninis.


4 serving

Total Time

Prep Time


  • 1 (9 oz.) pkg. fully cooked, carved grilled chicken breast, such as Perdue Short Cuts
  • 4 (3 oz.) crusty or hoagie rolls, split
  • ¾ cup jarred, drained roasted red peppers
  • 3 Tbs. tomato paste
  • ½ cup cheese dip, such as Cheez Whiz
  • 2 cups mixed baby salad greens


• Heat chicken according to package directions. Remove enough bread from cut side of hoagie rolls to equal ? cup.

• In food processor, combine roasted red peppers, tomato paste and ? cup soft bread. Process until completely blended and paste-like consistency forms, scraping down sides with spatula as needed.

• In medium microwave-safe bowl, microwave cheese sauce in 10-sec. intervals, stirring in between, until completely melted and heated through.

• Dividing evenly, spread cheese sauce over bottom halves of hoagie rolls; top with baby salad greens, grilled chicken slices, red pepper mixture and hoagie roll tops.


  • Calories: 403
  • Fat: 9 gram
  • Saturated Fat: 2 gram
  • Protein: 25 gram
  • Carbohydrate: 53 gram
  • Fiber: 2 gram
  • Cholesterol: 56 mg
  • Sugar: 6 gram
  • Sodium: 1,230 mg
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