Open-Faced Chicken Reuben Sandwich
The hefty Reuben sandwich has always been a big favourite with the lunch crowd at restaurants. This version is lightened up, packed with fibre and spiked with tangy spread. It’s great for lunch or dinner served alongside a green salad.
Excerpted from The G.I. Diet, Revised Copyright © 2009 by Rick Gallop. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Sandwich Spread
- 1/2 cup plain yogurt
- 2 tsp balsamic vinegar
- 1 hard-boiled egg finely chopped
- 2 tsp pitted green olives minced
- 2 tsp red bell pepper minced
- 1/2 tsp Worcestershire sauce
- Sandwich
- 4 slices whole wheat bread
- 3 cups cooked chicken shredded
- 2 cups cabbage shredded
- 1 tomato sliced
- 4 slices light-style Swiss cheese
- 2 tsp non-hydrogenated soft margarine or canola oil
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Make the Sandwich Spread: Whisk together in a small bowl the yogurt, vinegar, egg, olives, red pepper and Worcestershire sauce.
- Divide the spread between the 4 slices of bread. Top with chicken, cabbage and tomato. Place one slice of cheese on each sandwich.
- Preheat the oven to 400°F.
- Melt the margarine in a large ovenproof nonstick skillet over medium-high heat. Place the sandwiches in the skillet, in batches if necessary, and cook until the bread is toasted, about 5 minutes. Place the skillet in the oven until the cheese melts, about 5 minutes.
Recipe Notes
Helpful Hint: You can use leftover grilled or roasted chicken or turkey, or you can pick up 2 cooked chicken breasts at the grocery store; remove skin and any bones before using.
