Chipotle Chicken Melt

serves 4 (serving size: 1 sandwich)


+ Add To Shopping List
1 (7-ounce) can chipotle chiles in adobo sauce
3 tablespoons light mayonnaise
1 1/2 teaspoons water
4 (3-ounce) submarine or hoagie rolls, split lengthwise
4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 (1/2-ounce) slices Havarti or Monterey Jack cheese
2 cups packaged coleslaw mix or shredded cabbage


Remove 1 chile from can; reserve remaining chiles and sauce for another use. Remove and discard chile stem and seeds; finely chop chile. Combine chile, mayonnaise, and water in a small bowl. Spread about 1 tablespoon chile mixture evenly over top half of rolls.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle each evenly with salt and pepper.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes per side or until done. Remove chicken from pan; top each with a slice of cheese. Arrange coleslaw mix over bottom half of rolls; top with chicken and remaining half. Serve immediately. Serving size: 1 sandwich.

Created date

October 2003

Nutritional Information

Calories 476
Caloriesfromfat 29 %
Fat 15.1 g
Satfat 5.5 g
Monofat 2.5 g
Polyfat 1.1 g
Protein 37 g
Carbohydrate 45.8 g
Fiber 3.2 g
Cholesterol 87 mg
Iron 3.8 mg
Sodium 926 mg
Calcium 225 mg