Grilled Chicken Reubens

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

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.

Note:

Cooking Light Fresh Food Fast

April 2009