1 bell pepper
1 tsp Stone Ground Mustard
1 tsp Light Mayo
2-4 Slices Ultra Thin Rotisserie Chicken Breast
1 Slice Turkey Bacon
1 Slice Ultra Thin Provolone
3-4 Cucumber Chunks Halves
Slice the bell pepper in half, de-seed and de-vein.
To both sides of pepper, spread on mayo and mustard.
Add 2 slices of deli chicken to each side of pepper, one slice of bacon cut in half on each side of the pepper, Provolone to one side, then cucumber slices on top.
Assemble sandwich by placing the side with fewer ingredients on top of the other side, cut in half with a serrated knife (optional), and serve.
180 Calories 5.8 Carbs/10.3 Fat/14.1 Protein