Nutrition per serving may change if servings are adjusted.
1 cup canned sauerkraut
8 slices very thin sliced firm-texture whole wheat bread
Nonstick cooking spray
1 apple, cored and thinly sliced
12 ounces sliced cooked chicken breast
4 thin slices Swiss cheese (2 to 3 ounces total)
Place sauerkraut in a colander and rinse with cold water. Drain well, using a spoon to press out excess liquid. Set aside.
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.