Mini pickle sandwiches
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
If you love pickles as much as we do, you’re bound to go bonkers for these little sandwiches. Sweet, crunchy bread and butter slices serve as the “bread,” which we fill with sliced rotisserie chicken breast, tomato, baby arugula, and a smoky yogurt sauce. Look for Campari tomatoes, which will give you perfect pickle-sized slices for your sandwiches. For a more savory-tangy twist, you can use dill pickle chips. If making for a party, you can assemble up to three hours ahead; refrigerate the platter loosely covered with a damp paper towel.
Ingredients
Plain fat free Greek yogurt
3 tbsp(s)
Chives
1 tbsp(s), or scallions, chopped
Smoked paprika
⅜ tsp(s)
Bread and butter pickles
2 cup(s), sliced, 32 pickle chip slices
Skinless rotisserie chicken breast
4 oz, thinly sliced
Arugula
1 cup(s), baby variety
Tomato
4 small, Campari or other large cherry tomatoes, each cut into 4 slices
Instructions
1
In a small bowl, stir together the yogurt, chives, and paprika.
2
Arrange 16 pickle chips on a platter. Top evenly with chicken, arugula, tomato slices, and sauce; top with remaining pickle chips.
3
Serving size: 2 sandwiches
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