Grilled chicken Reuben sandwich
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
We’ve swapped traditional corned beef and Swiss cheese for chicken breast and Jarlsberg in this twist on a New York deli favourite.
Ingredients
Skinless chicken breast
288 g, (buy 2 x 160g fillets) fat trimmed
Olive oil
2 tsp
Ground paprika
2 tsp, sweet
Caraway seeds
1 tsp
Fennel
1 baby, thinly sliced
Savoy cabbage
1 cup(s), (1/4 cabbage) finely shredded
Carrot(s)
1 medium, cut into matchsticks
Fresh dill
1 tbs, coarsely chopped
Extra light sour cream
2 tbs
Light rye bread
280 g, (8 x 35g slices)
Cheese, jarlsberg
60 g, (4 x 15g slices)
Instructions
1
Using a sharp knife, cut each chicken breast in half crossways. Place chicken between 2 sheets of plastic wrap. Using a rolling pin, gently pound chicken until 1cm thick. Place in a large bowl. Add oil, half the paprika and half the caraway seeds. Toss to combine. Place in fridge for 15 minutes.
2
Combine fennel, cabbage, carrot, dill, sour cream and remaining paprika and caraway in a bowl. Season slaw with salt and pepper.
3
Preheat a chargrill or barbecue over high heat. Cook chicken for 2 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before slicing thickly.
4
Meanwhile, cook bread for 1 minute each side or until golden and toasted. Place half the toast on serving plates. Top each with slaw, chicken, 1 cheese slice and remaining toast. Serve.
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