Grilled chicken Reuben sandwich
Skinless chicken breast
288 g, (buy 2 x 160g fillets) fat trimmed
2 tsp, sweet
1 baby, thinly sliced
1 cup(s), (1/4 cabbage) finely shredded
1 medium, cut into matchsticks
1 tbs, coarsely chopped
Extra light sour cream
Light rye bread
280 g, (8 x 35g slices)
60 g, (4 x 15g slices)
- Using a sharp knife, cut each chicken breast in half crossways. Place chicken between 2 sheets of plastic wrap. Using a rolling pin, gently pound chicken until 1cm thick. Place in a large bowl. Add oil, half the paprika and half the caraway seeds. Toss to combine. Place in fridge for 15 minutes.
- Combine fennel, cabbage, carrot, dill, sour cream and remaining paprika and caraway in a bowl. Season slaw with salt and pepper.
- Preheat a chargrill or barbecue over high heat. Cook chicken for 2 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before slicing thickly.
- Meanwhile, cook bread for 1 minute each side or until golden and toasted. Place half the toast on serving plates. Top each with slaw, chicken, 1 cheese slice and remaining toast. Serve.