Chicken Rueben Sandwich

• 1-1/2 qt. KRAFT Thousand Island Dressing
• 3 cups GREY POUPON Classic Dijon Mustard
• 96 slices rye bread, sliced
• 48 each boneless skinless chicken breasts halves (4 oz.), butterflied, grilled
• 3 cups sauerkraut, well drained
• 96 slices KRAFT Pasteurized Process Swiss Cheese Slice

1. Mix dressing and mustard; cover.
2. Refrigerate until ready to use.
3. For each serving: Spread each of 2 of the bread slices with about 1 Tbsp.
4. of the dressing mixture.
5. Cover 1 of the bread slices with 1 chicken breast, 1 Tbsp.
6. sauerkraut and 2 process cheese slices.
7. Top with second bread slice.
8. Preheat greased flat-top griddle to 350F.
9. Add sandwich; cook until process cheese is melted and sandwich is golden brown on both sides.

poupon, rye bread, chicken breasts halves, sauerkraut, swiss cheese

Taken from www.kraftrecipes.com/recipes/-1739.aspx (may not work)