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Open-Faced Chicken Reuben Sandwich

Open-Faced Chicken Reuben Sandwich

Real Simple JANUARY 2009

  • Yield: Makes 4 servings


  • 4 servings frozen or refrigerated breaded chicken breasts (from two 10- to 12-ounce boxes or one 25-ounce bag)
  • 4 slices rye bread
  • 4 slices Swiss cheese
  • 1/4 cup Thousand Island dressing
  • 1/2 cup sauerkraut


Cook the chicken according to package directions.

Heat broiler. On one side of a baking sheet, place the rye bread; on the other side, place the chicken breasts, topping each with a slice of Swiss cheese. Broil, turning the bread once, until the bread is toasted and the cheese melts, 3 to 4 minutes.

Spread the bread with the Thousand Island dressing and top with the chicken and sauerkraut.

Nutritional Information

Amount per serving
  • Calories: 478
  • Protein: 34g
  • Carbohydrate: 40g
  • Sugars: 8g
  • Fiber: 5g
  • Fat: 20g
  • Saturated fat: 6g
  • Sodium: 1151mg
  • Cholesterol: 70mg

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Open-Faced Chicken Reuben Sandwich Recipe