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Photo of Grilled chicken Reuben sandwich by WW

Grilled chicken Reuben sandwich

Total Time
40 min
15 min
10 min
We’ve swapped traditional corned beef and Swiss cheese for chicken breast and Jarlsberg in this twist on a New York deli favourite.


Skinless chicken breast

288 g, (buy 2 x 160g fillets) fat trimmed

Olive oil

2 tsp

Ground paprika

2 tsp, sweet

Caraway seeds

1 tsp


1 baby, thinly sliced

Savoy cabbage

1 cup(s), (1/4 cabbage) finely shredded


1 medium, cut into matchsticks

Fresh dill

1 tbs, coarsely chopped

Extra light sour cream

2 tbs

Light rye bread

280 g, (8 x 35g slices)

Cheese, jarlsberg

60 g, (4 x 15g slices)


  1. 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.
  2. Combine fennel, cabbage, carrot, dill, sour cream and remaining paprika and caraway in a bowl. Season slaw with salt and pepper.
  3. 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.
  4. 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.