Monday, May 14, 2012

Chipotle Chicken Melts

What goes great with a salad? A sandwich, of course!  So, in addition to this month's Meal-Sized Salads theme (following the normal Wednesday posting schedule), I 'm taking a cue from this month's Crazy Cooking Challenge and sharing some of my favorite sandwiches.  These are also on the lighter side, and fit well into the beginning of picnic season, or sammies for dinner, or simply a go-to meal that can be assembled before you dash out the door to a little league game!  Besides...waiting until 2013 so that I could give sandwiches their very own theme month seemed a bit extreme...especially since today's sandwich was made back in January!

4 teaspoons olive oil
4 slices multigrain bread
2-3 cloves garlic, minced
1 jar roasted red pepper
4 slices reduced-fat pepper-jack cheese (or Monterey Jack, or provolone, or swiss)

Heat the broiler to high.  Place bread slices on a baking sheet, sprinkle with garlic, and broil until toasted, 1-2 minutes.  Meanwhile, place the red peppers on a paper towel to drain.  The peppers may needed to be cut open; you will only want a single layer of pepper for each sandwich.

Heat a non-stick skillet over medium-high heat.  Saute the chicken until cooked through, 4-5 minutes per side.  Set aside.

Remove bread from the broiler and assemble the sandwiches:  Over the minced garlic, lay strips of roasted red pepper.  On top of the pepper, lay 2-3 cooked chicken tenders.  Top the tenders with one slice of cheese.  Broil until cheese has melted, about 2 minutes.

Serve with artisan chips (those pictured above are sweet potato chips).

Serves 4.

Recipe adapted from The South Beach Diet Quick and Easy Cookbook, by Arthur Agatston, MD.

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