Grilled Chicken Reuben

This grown up reuben melts in your mouth and leaves your tongue begging for more. The chili sauce adds a subtle boldness without overpowering the entire dish. The rye/pumpernickel bread and jarlsberg cheese elevate this sandwich and pull all the flavors together. We paired this filling sandwich with homemade baked fries and a califlower and broccoli blend. This recipe gave us 2 dinners, and 2 lunches each, and we sure didn't mind the left overs. This reuben is just that yummy!

Original recipe taken from Cooking Light, fresh food fast page 81

 1) Combine in a medium bowl and toss well to coat
                     2 Cups angel hair coleslaw
                     2 Tablespoons light mayonnaise
                     2 Tablespoons chili sauce
                     1 teaspoon dill pickle relish

2) Spoon coleslaw mixture onto a rye and pumpernickel swirled bread slice

3) Top with shredded cooked chicken breast and reduced-fat Jarlsberg cheese

4) Heat a large nonstick skillet over medium hear. While skillet heats, spread 3/4 teaspoon yogurt spread evenly over 1 side of the sandwich. Place sandwich spread side down in skillet.

5) While sandwich cook 2-3 minutes or until lightly browned, spread the other side of sandwich with the yogurt spread. Turn sandwich over and cook 1-2 minutes until lightly browned and cheese melts.

6) Enjoy!

Calories 412, Fat 13g, Protein 35.1g, CARB 34.7g,