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Chicken, Vegetable and Cream Cheese Sandwiches

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Chicken, Vegetable and Cream Cheese Sandwiches
  • Prep 10 min
  • Total 10 min
  • Ingredients 7
  • Servings 4
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No cooking required! Enjoy these cheesy chicken and vegetable sandwiches made with pumpernickel rye bread - in just 10 minutes.
Updated Sep 23, 2010

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Everyone on a different schedule? You'll feel good when you have these tasty sandwiches in the refrigerator, wrapped and ready to eat for family members who are on the go!
  • tip 2
    Try a different flavored gourmet spreadable cheese instead of the garlic and herb version.

Nutrition Information

480 Calories, 28g Total Fat, 23g Protein, 34g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
480
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
13g
65%
Cholesterol
95mg
32%
Sodium
2040mg
85%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
16%
Sugars
7g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
22%
22%
Calcium
10%
10%
Iron
16%
16%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Lean Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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