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fresh - Chicken Reuben #1

Source of Recipe

from SaraP at the Salisbury Post, NC


Recipe Introduction

Thousand Island dressing is classic in Reuben sandwiches, but you can avoidbuying a whole bottle of it by adding a teaspoon of pickle relish and ateaspoon of catsup for each tablespoon of mayonnaise. If you’re trying toavoid mayonnaise, substitute 2 teaspoons mild mustard for the tablespoon ofthousand island dressing. fresh - Chicken Reuben #1

For each sandwich allow:
1/2 boneless, skinless chicken breast
2 slices rye bread
2 teaspoons soft butter
3 tablespoons sauerkraut, rinsed and drained
1 tablespoon thousand island dressing
1 thin slice Swiss cheese

Preheat the grill to medium.
Grill the chicken breasts about 7 or 8 minutes, depending on how thick they
are. The meat should be cooked white all the way through. Set the chicken
aside and wipe any stuck spots off the grill with a paper towel.
Assemble the sandwich by lightly buttering one side of each bread slice. Lay
the chicken on the unbuttered side. Top it with sauerkraut, dressing and
cheese and cover with the remaining bread slice, buttered side out.
Place the sandwich on the grill and close the lid firmly. Grill about 6
minutes or until the sauerkraut is hot and the cheese has melted. You may
need to raise the heat to brown the bread.