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

Source: Diabetic Living Magazine


Recipe Summary test

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 sandwich
291 calories; protein 33g; carbohydrates 19.9g; dietary fiber 3.8g; sugars 5.8g; fat 8.4g; saturated fat 3.7g; cholesterol 85.3mg; vitamin a iu 154.1IU; vitamin c 5.2mg; folate 5.3mcg; calcium 167mg; iron 1.7mg; magnesium 31.8mg; potassium 265.6mg; sodium 463.8mg.

1 starch, 4 lean meat, 1 fat