Chicken, Vegetable and Cream Cheese Sandwiches

No cooking required! Enjoy these cheesy chicken and vegetable sandwiches made with pumpernickel rye bread - in just 10 minutes.

  • prep time 10 min
  • total time 10 min
  • ingredients 7
  • servings 4

Ingredients

8
slices pumpernickel rye bread
1
container (6.5 oz) gourmet spreadable cheese with garlic and herbs (1 cup)
16
thin slices cucumber
1
lb sliced cooked chicken (from deli)
1
medium tomato, sliced
1
(1/4-inch-thick) slice sweet onion, separated into rings (such as Maui or Texas Sweet)
1
cup coleslaw mix (from 16-oz bag)
  • 1 Spread all slices of bread with spreadable cheese.
  • 2 Top 4 bread slices, cheese side up, evenly with cucumber, chicken, tomato, onion and coleslaw mix. Cover with remaining bread slices, cheese side down.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    480
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    13g,
    13%
    ),
    Cholesterol
    95mg
    95%;
    Sodium
    2040mg
    2040%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    4g
    4%
      Sugars
    7g
    7%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    22%;
    Calcium
    10%;
    Iron
    16%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 1/2 Lean Meat; 4 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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