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
How to Make It
Combine first 4 ingredients in a medium bowl; toss well to coat.
Spoon coleslaw evenly onto each of 4 bread slices; top each evenly with chicken and cheese. Top with remaining 4 bread slices.
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.
My husband and I love these sandwiches. The coleslaw really makes them moist and delicious. I use sourdough bread rather than the rye swirl and serve with a green salad. Nice and easy to make and very satisfying.
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