Grilled Chicken Reubens

Grilled Chicken Reubens Recipe
Photo: Oxmoor House
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

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 3 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note