These flavor-packed grilled sandwiches get plenty of fiber from cabbage, apple and whole-wheat bread. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

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

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  • 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

290 calories; 8.4 g total fat; 3.7 g saturated fat; 85 mg cholesterol; 464 mg sodium. 266 mg potassium; 19.9 g carbohydrates; 3.8 g fiber; 6 g sugar; 33 g protein; 154 IU vitamin a iu; 5 mg vitamin c; 5 mcg folate; 167 mg calcium; 2 mg iron; 32 mg magnesium;