The flavors of balsamic, fresh sauerkraut, rye, and Swiss Cheese combine for a flavorful grilled Chicken Reuben Sandwich. It makes a great lunch or light dinner and is a Clermont catering favorite from Chef David Earl.
Grilled Chicken Reuben Sandwich
Yields: 1 sandwich
Chicken Breast, 4 ounces, pounded out gently
Balsamic Vinaigrette, 1 cup
Jewish Rye Bread, 2 slices per sandwich
Swiss Cheese, 2 slices per sandwich
Fresh Sauerkraut (recipe to follow)
Thousand Island Dressing or Remoulade Sauce
Cabbage, small head, sliced thin or julienne
Red Onion, small, julienne
Red Wine Vinegar, ¼ cup
Sugar, granulated, 1 Tablespoon
Salt and Pepper to Taste
Step 1 – Marinate the Chicken
Marinate the chicken in the balsamic vinaigrette for at least 4 hours in the refrigerator (longer is better and overnight is great).
Step 2 – Prepare the Sauerkraut
Mix ingredients for fresh sauerkraut at the same time you start chicken marinating and let sit in the refrigerator.
Step 3 – Grill the Chicken
Grill or sauté the chicken breasts for about 15 minute. Set aside before starting next steps.
Step 4 – Grill the Sauerkraut and Bread
Place the fresh sauerkraut on grill about 3-5 minutes.
Lightly butter the Jewish rye bread like when making a grilled cheese. Place one slice of Swiss cheese on each top of each break slice (so 2 slices per sandwich).
If you do not have a restaurant style grill a pancake griddle will also work.
Step 5 – Assemble and Serve
Place the chicken breast and gilled sauerkraut on one slice of bread and top with the remaining piece of bread.
Cut the sandwich then serve with Thousand Island dressing and potato salad.