1

Combine yogurt and mustard in a bowl and mix well. Stir in chopped arugula and season with pepper. Store, covered, in the refrigerator for up to 1 day.

2

Char bell peppers over a gas flame or broil until the skin is blistered and blackened on all sides. Immediately place the bell peppers in a resealable plastic bag and seal tightly. Allow to steam in the bag for 10 minutes. Peel and seed the bell peppers and cut into ½-inch strips.

3

Sprinkle the chicken with salt and pepper. Brush a nonstick skillet with the olive oil and sauté the chicken in the oil for 4 minutes per side or until cooked through. Cool slightly and slice diagonally into strips.

4

Spread 2 teaspoons of the yogurt mixture on the cut sides of each bread half. Layer 1 bunch of arugula and the chicken over bottom halves. Top with roasted bell pepper strips, remaining arugula and remaining bread halves. Wrap tightly in plastic wrap and chill for up to 4 hours.