Ingredients:
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips
How to Prepare It:
Combine first 9 ingredients in a medium saucepan, and bring to a boil.
Reduce heat to medium-low; cover and cook, stirring occasionally, about 23 minutes or until chicken is done and tender.
Remove from heat, and shred with 2 forks to measure 2 cups meat.
Place 1/2 cup chicken on bottom half of each roll.
Top each with 3 pickles and top half of roll.
10) Turkey Reuben Sandwiches
Ingredients:
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
8 slices rye bread
2 tablespoons Dijon mustard
1/4 cup fat-free Thousand Island dressing
2/3 cup sauerkraut, drained and rinsed
1 tablespoon canola oil, divided
How to Prepare It:
Spread about 3/4 teaspoon mustard over each bread slice.
Place 1 cheese slice on each of 4 bread slices.
Divide turkey evenly over cheese.
Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing.
Top each serving with 1 bread slice, mustard sides down.
Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
Add 2 sandwiches to pan, and top with another heavy skillet.
Cook 3 minutes on each side or until golden.
Remove sandwiches from pan, and keep warm.
Repeat procedure with remaining oil and sandwiches.