These flavor-packed grilled sandwiches get plenty of fiber from cabbage, apple and whole-wheat bread.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
15 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place sauerkraut in a colander and rinse with cold water. Drain well, using a spoon to press out excess liquid. Set aside.

    Advertisement
  • Lightly coat one side of each bread slice with cooking spray. Place four bread slices, coated sides down, on a work surface. Top with chicken, sauerkraut, apple slices, and cheese. Top with the remaining four bread slices, coated sides up.

  • Coat an unheated grill pan or large skillet with cooking spray. Preheat over medium-low heat for 1 to 2 minutes. Add sandwiches, in batches if necessary. Place a heavy skillet atop sandwiches. Cook over medium-low heat for 6 to 8 minutes or until bottoms are toasted. Using hot pads, carefully remove top skillet. Turn sandwiches and top again with skillet. Cook for 6 to 8 minutes more or until bottoms are toasted.

Nutrition Facts

291 calories; protein 33g 66% DV; carbohydrates 19.9g 6% DV; dietary fiber 3.8g 15% DV; sugars 5.8g; fat 8.4g 13% DV; saturated fat 3.7g 19% DV; cholesterol 85.3mg 28% DV; vitamin a iu 154.1IU 3% DV; vitamin c 5.2mg 9% DV; folate 5.3mcg 1% DV; calcium 167mg 17% DV; iron 1.7mg 9% DV; magnesium 31.8mg 11% DV; potassium 265.6mg 7% DV; sodium 463.8mg 19% DV.