|2||cups PERDUE® Fresh Boneless Skinless Chicken Breasts|
|1||cup undressed coleslaw blend|
|1/2||cup Thousand Island salad dressing|
|1/4||cup green onion, finely chopped|
|1||tbsp apple cider vinegar|
|8||slices rye bread|
|4||slices Swiss cheese|
|2||tbsp melted butter|
|Kosher pickles (optional)|
Toss cooked and shredded chicken with the coleslaw, dressing, green onions and vinegar. Divide evenly between 4 slices of bread. Top each portion with a slice of cheese and remaining bread.
Brush melted butter on the outside of the sandwiches. Set a skillet or grill pan over medium heat. Grill the sandwiches, turning occasionally, for 2 to 3 minutes per side or until the bread is browned and cheese is melted.
Cut in half and serve with pickles, if desired.
Use low-fat dressing and reduced-fat cheese to save a few calories. Add a few dashes of hot sauce to make this a spicy sandwich.
Spread a thin layer of mayonnaise on the outside of the sandwiches instead of butter for a delicious coating.