Recipe: Chicken Reuben (George Foreman grill)

Chicken Reuben
rec.food.recipes/Wraith/2003

Thousand Island dressing is classic in Reuben sandwiches, but you can avoid buying a whole bottle of it by adding a teaspoon of pickle relish and a teaspoon of catsup for each tablespoon of mayonnaise. If you're trying to avoid mayonnaise, substitute 2 teaspoons mild mustard for the tablespoon of Thousand Island dressing.

For each sandwich allow:

1/2 boneless, skinless chicken breast
2 slices rye bread
2 teaspoons soft butter
3 tablespoons sauerkraut, rinsed and drained
1 tablespoon Thousand Island dressing
1 thin slice Swiss cheese
Preheat the grill to medium.

Grill the chicken breasts about 7 or 8 minutes, depending on how thick they are. The meat should be cooked white all the way through. Set the chicken aside and wipe any stuck spots off the grill with a paper towel.

Assemble the sandwich by lightly buttering one side of each bread slice.

Lay the chicken on the unbuttered side. Top it with sauerkraut, dressing and cheese and cover with the remaining bread slice, buttered side out.

Place the sandwich on the grill and close the lid firmly. Grill about 6 minutes or until the sauerkraut is hot and the cheese has melted. You may need to raise the heat to brown the bread.