 |
Prep Time: 9 Minutes Cook Time: 3 Minutes |
Ready In: 12 Minutes Servings: 4 |
|
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. 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 |
Directions:
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.
|
|