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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 412
  • Calories from fat: 28%
  • Fat: 13g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 35.1g
  • Carbohydrate: 34.7g
  • Fiber: 2.7g
  • Cholesterol: 62mg
  • Iron: 2.9mg
  • Sodium: 856mg
  • Calcium: 272mg


  • 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


  1. 1. Combine first 4 ingredients in a medium bowl; toss well to coat.
  2. 2. Spoon coleslaw evenly onto each of 4 bread slices; top each evenly with chicken and cheese. Top with remaining 4 bread slices.
  3. 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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