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Foster Farms Cooking Contest

Rubbed Chicken Reuben Sandwiches

Peggy Calhoun, Portland, OR

Serves 4

4 Foster Farms fresh chicken breast halves, boneless and skinless
1 tbsp ground coriander
1 tbsp freshly ground black pepper
2 tsps ground mustard
2 tsps kosher salt
1 tbsp smoked paprika
1 tsp garlic powder
⅓ cup low-sodium garlic dill pickles, minced
⅓ cup plain, non-fat Greek yogurt
2 tbsp tomato paste
½ tsp caraway seeds
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko
½ cup canola oil
8 slices rye bread
3 tbsps butter, softened
1 cup reduced sodium sauerkraut, drained
4 slices reduced fat Swiss cheese

Between two layers of parchment paper, pound chicken to ¼” thickness. Set aside.

In small bowl, combine coriander, pepper, mustard, salt, paprika and garlic powder; stir ingredients until well combined. Reserve half of the spice mixture in a small bowl and set aside.

Place chicken pieces flat on baking pan. Rub remaining half of spice mixture into the chicken pieces on both sides. Cover with foil and refrigerate 20 minutes.

While chicken is chilling, prepare dressing by combining pickles, yogurt, tomato paste and caraway seed in a small bowl. Stir until ingredients are well-combined. Cover and refrigerate until needed.

In shallow pan, place flour. Place eggs in second shallow dish. In third shallow pan, use fork to combine panko with reserved spice mixture.

One at a time dredge chicken breast first in flour, then dip in egg. Press firmly then flip in panko plate until both sides are completely covered.

Warm oil in non-stick skillet over medium-high heat. Working with two pieces of chicken at a time, place in pan and cook 3 – 4 minutes on each side, until done. Remove chicken to paper towel.

Preheat griddle to medium high.

Lightly butter one side of the bread slices and place bread, buttered-side down, on a large piece of waxed paper on a flat surface. Brush each slice lightly with yogurt dressing. Add a piece of chicken to four of the slices; top each with one slice of cheese and then ¼ cup of sauerkraut. Top each sandwich with a remaining bread slice, dressing side down.

Place sandwiches on preheated griddle. Cook until bottom is crisp and brown, about 5 – 7 minutes. Turn sandwiches and cook additional 3 – 4 minutes, until toasted and cheese is melted.

Remove sandwiches to cutting board. Rest 2 – 3 minutes, slice diagonally and serve.