Grilled Chicken Reubens

Ingredients

• 2 cups d angel hair coleslaw 
• 2 tablespoons chili sauce (such as Heinz)
• 2 cups chicken breast shredded cooked
• 1 teaspoon dill pickle relish 
• 3.5 ounce jarlsberg cheese reduced-fat
• 2 tablespoons mayonnaise light
• 1 ounce rye and pumpernickel swirled bread (such as Pepperidge Farms)
• 2 tablespoons yogurt-based spread divided (such as Brummel and Brown)

Equipment

• bowl
• frying pan

Directions

1. Combine first 4 ingredients in a medium bowl; toss well to coat.
2. Spoon coleslaw evenly onto each of 4 bread slices; top each evenly with chicken and cheese. Top with remaining 4 bread slices.
3. Heat a large nonstick skillet over medium heat. While skillet heats, spread 3/4 teaspoon yogurt spread evenly over 1 side of each sandwich.
4. Place sandwiches in skillet, spread sides down. Cook 2 to 3 minutes or until lightly browned. While sandwiches cook, spread tops of sandwiches evenly with remaining yogurt spread. Turn sandwiches over; cook 1 to 2 minutes or until lightly browned and cheese melts.
5. Cut sandwiches in half before serving, if desired.