Chicken, Sauerkraut, and Apple Panini

Chicken, Sauerkraut, and Apple Panini

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)

Preparation

  • Prep

  • Ready In

  1. Place sauerkraut in a colander and rinse with cold water. Drain well, using a spoon to press out excess liquid. Set aside.
  2. 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.
  3. 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 information

  • Serving size: 1 sandwich
  • Per serving: 290 calories; 8 g fat(4 g sat); 4 g fiber; 20 g carbohydrates; 33 g protein; 5 mcg folate; 85 mg cholesterol; 6 g sugars; 154 IU vitamin A; 5 mg vitamin C; 167 mg calcium; 2 mg iron; 464 mg sodium; 266 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 4 lean meat, 1 fat

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