Grilled Chicken Reuben

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Yield: 4 sandwiches Start to Finish 20 mins


  • 1 tablespoon  dry mustard
  • 1 tablespoon  vegetable oil
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  crushed coriander seeds
  • 4 boneless, skinless chicken breast halves
  • 1/4 cup  prepared chili sauce or ketchup
  • 3 tablespoons  light mayonnaise
  • 3 cups  prepared coleslaw mix
  • 4 slices seeded rye bread, toasted
  • 4 slices low-fat Jarlesberg cheese


1. Heat grill or grill pan. Combine mustard, oil, salt, pepper and coriander in small bowl. Rub mixture onto both sides of chicken. Grill over medium* heat 4 to 6 minutes per side or until cooked through.

2. Meanwhile, combine chili sauce and mayonnaise in bowl. Add coleslaw mix; toss well.

3. Heat broiler. Line cookie sheet with foil. To assemble sandwiches, place chicken on bread; top with one quarter of slaw and one slice cheese. Repeat process 3 more times with remaining chicken, bread, slaw and cheese.

4. Place sandwiches on prepared cookie sheet; broil until cheese melts, 1 to 2 minutes. Makes 4 sandwiches.


  • To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Nutrition Facts

  • cal.(kcal)425,
  • Fat, total(g)15,
  • chol.(mg)88,
  • sat. fat(g)5,
  • carb.(g)31,
  • pro.(g)40,
  • sodium(mg)1269,
  • Percent Daily Values are based on a 2,000 calorie diet
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