Recipes

Grilled Chicken Reubens on Rolls with Bacon, Swiss and Apple and Fennel Sauerkraut

by Rachael Ray 2:36 PM, September 21, 2017

Aired September 22, 2017

Serves 4 servings
Ingredients

8 slices meaty bacon
1/2 small bulb fennel, quartered and thinly sliced
1 crisp apple, peeled and thinly sliced
1/2 small onion, sliced
EVOO – Extra Virgin Olive Oil, for drizzling
1 pound/jar sauerkraut with caraway, drained (you can find it in the Whole Foods refrigerated section)
4 pieces boneless, skinless chicken breast, butterflied and pounded to 1/4- to 1/2-inch thick
Salt and pepper
4 tablespoons grainy Dijon mustard
8 slices Emmentaler or Jarlsberg Swiss cheese
1 cup Fabanaise or sour cream
3 tablespoons pickle relish
1/4 cup ketchup
2 teaspoons Worcestershire sauce
4 hoagie rolls, split

Preparation

Preheat oven to 375°F. Arrange bacon on a slotted pan or a baking rack set into a baking sheet and bake to crisp, about 15 minutes or so.

In a small skillet, sauté the fennel, apples and onion over medium heat in a drizzle of EVOO. Cook to tender-crisp, 7-8 minutes, then add sauerkraut and heat through.

Heat a large, nonstick skillet over medium-high heat with a couple drizzles of EVOO. Add chicken, season with salt and pepper and cook to brown, about 4 minutes; turn over and brush with about 1 tablespoon mustard per cutlet. Top each chicken piece with 2 slices of bacon and cheese; cover with foil to melt cheese then remove from heat.

Combine sour cream, relish, ketchup, Worcestershire in a small bowl.

Build sandwiches: On roll bottoms, place chicken and top with some apple-and-fennel ‘kraut. Smear dressing on roll tops and set in place. Serve with extra dressing on the side.

MORE:
Reuben or Rachael Patty Melts
Sourdough Patty Melts Reubens
Mini Reuben Patty Melts

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