Ingredients
2 slices Brownberry® Grains & More® Double Fiber bread
1 boneless, skinless chicken breast
¼ c. jarred roasted red pepper slices, drained
¼ small onion, thinly sliced
¼ c. fresh baby spinach leaves
½ oz. slice Gouda cheese
½ tbsp. Dijon mustard
½ tbsp. light Caesar salad dressing
olive oil cooking spray
salt and pepper, to taste
Serving size: 1 sandwich
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Directions
Lightly spray chicken breast with olive oil cooking spray. Sprinkle each side of chicken breast lightly with salt and black pepper. Broil until done, approximately four minutes per side, and slice chicken into half-inch slices. Set aside.
Combine Dijon mustard and light Caesar salad dressing, and spread it on one side of one bread slice. Top mixture with baby spinach leaves, sliced onions, roasted red peppers, chicken breast and Gouda cheese. Top with second slice of bread.
Spray the outer sides of each slice of bread with olive oil cooking spray. Place sandwich in Panini press, waffle iron, or portable indoor grill. Allow sandwich to cook until bread is toasted and lightly browned.
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