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Crystal_Ann
Posted May 21, 2006 12:14 AM
Chicken Reuben Sandwich
4 boneless skinless chicken breast halves, sized to fit the French rolls you pick out
2 cups red cabbage, shredded
4 slices swiss cheese
1 large sweet onion, cut into 1/2 inch slices
1 1/4 cups thousand island dressing, divided
4 French rolls, split
4 dill pickle slices (optional)
Brush chicken and onion with 1/2 cup of the salad dressing and set aside. Combine 1/4 cup of the salad dressing with the cabbage, mix well and set aside. Grill the chicken 5 to 7 minutes per side or until no pink in the center. Top each chicken breast with a slice of Swiss cheese during the last minute of grilling. Grill onion slices 4 to 5 minutes on each side or until browned and tender. Grill rolls until toasted. Spread toasted sides with remaining salad dressing. Place chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Garnish each, if desired, with a dill pickle spear and a toothpick. Serve immediately. Makes 4 servings.
Posted May 21, 2006 12:14 AM
Chicken Reuben Sandwich
4 boneless skinless chicken breast halves, sized to fit the French rolls you pick out
2 cups red cabbage, shredded
4 slices swiss cheese
1 large sweet onion, cut into 1/2 inch slices
1 1/4 cups thousand island dressing, divided
4 French rolls, split
4 dill pickle slices (optional)
Brush chicken and onion with 1/2 cup of the salad dressing and set aside. Combine 1/4 cup of the salad dressing with the cabbage, mix well and set aside. Grill the chicken 5 to 7 minutes per side or until no pink in the center. Top each chicken breast with a slice of Swiss cheese during the last minute of grilling. Grill onion slices 4 to 5 minutes on each side or until browned and tender. Grill rolls until toasted. Spread toasted sides with remaining salad dressing. Place chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Garnish each, if desired, with a dill pickle spear and a toothpick. Serve immediately. Makes 4 servings.