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.
Sandwich Spread:
1/2 cup (125 mL) plain yogurt
2 tsp (10 mL) balsamic vinegar
1 hard-boiled egg, finely chopped
2 tsp (10 mL) minced pitted green olives
2 tsp (10 mL) minced red bell pepper
1/2 tsp (2 mL) Worcestershire sauce
4 slices whole wheat bread
3 cups (750 mL) shredded cooked chicken (see Helpful Hint)
2 cups (500 mL) shredded cabbage
1 tomato, sliced
4 slices light-style Swiss cheese
2 tsp (10 mL) non-hydrogenated soft margarine or canola oil
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.
Makes 4 servings.
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.
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.
