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Grilled Chicken Reubens

Photo: Oxmoor House
Prep time 9 mins
Cook time 3 mins
Yield 4 servings (serving size: 1 sandwich)
Freshen up a chicken Reuben with this homemade coleslaw. It will have your family--like our Test Kitchens staff--asking for more. Melon Salad with Lavender Honey Dressing makes a perfect accompaniment.Prep: 9 minutes; Cook: 3 minutes


  • 2 cups packaged angel hair coleslaw
  • 2 tablespoons light mayonnaise
  • 2 tablespoons chili sauce (such as Heinz) or ketchup
  • 1 teaspoon dill pickle relish
  • 8 (1-ounce) slices rye and pumpernickel swirled bread (such as Pepperidge Farms)
  • 2 cups shredded cooked chicken breast
  • 4 (7/8-ounce) slices reduced-fat Jarlsberg cheese
  • 2 tablespoons yogurt-based spread (such as Brummel and Brown), divided

Nutrition Information

  • calories 412
  • caloriesfromfat 28 %
  • fat 13 g
  • satfat 3.9 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 35.1 g
  • carbohydrate 34.7 g
  • fiber 2.7 g
  • cholesterol 62 mg
  • iron 2.9 mg
  • sodium 856 mg
  • calcium 272 mg

How to Make It

  1. Combine first 4 ingredients in a medium bowl; toss well to coat.

  2. Spoon coleslaw evenly onto each of 4 bread slices; top each evenly with chicken and cheese. Top with remaining 4 bread slices.

  3. Heat a large nonstick skillet over medium heat. While skillet heats, spread 3/4 teaspoon yogurt spread evenly over 1 side of each sandwich. Place sandwiches in skillet, spread sides down. Cook 2 to 3 minutes or until lightly browned. While sandwiches cook, spread tops of sandwiches evenly with remaining yogurt spread. Turn sandwiches over; cook 1 to 2 minutes or until lightly browned and cheese melts. Cut sandwiches in half before serving, if desired.

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