Grilled Chicken Sandwiches Recipe
- 4 slices marble rye bread
- 2 slices (3/4 ounce each) reduced-fat Swiss cheese
- 6 ounces thinly sliced deli smoked chicken breast
- 1/4 cup egg substitute
- 1 tablespoon fat-free mayonnaise
- 1 tablespoon Dijon or spicy brown mustard
- Top two slices of bread with cheese and chicken; cover with remaining bread. In a bowl, whisk the egg substitute, mayonnaise and mustard; spread outside of sandwiches with egg mixture. In a large nonstick skillet coated with cooking spray, cook sandwiches on both sides until golden brown. Yield: 2 servings.
Originally published as Grilled Chicken Sandwiches in Light & Tasty April/May 2005, p18
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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