Chicken Pot Pie Sandwich
Your favorite comfort food transformed into a better-for-you sandwich!
Ingredients
- 2 cups Fresh Express® 50/50 Lettuce Mix®
- 1 carrot, peeled and diced
- 1/4 cup yellow onion, chopped
- 1 garlic clove, minced
- 2 teaspoons thyme, chopped
- 6 tablespoons low fat butter spread, divided
- 1/4 cup dry white wine
- 1/4 cup low fat milk
- 2 cups shredded rotisserie chicken
- 1 cup frozen peas, thawed
- 1/4 cup low fat mayonnaise
- 1/4 cup minced fresh parsley
- 1 stalk celery, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices low fat whole wheat bread
Instructions
- Cook the carrot, onion, garlic and thyme in 2 tablespoons butter spread in a skillet over medium heat, stirring occasionally, for five to eight minutes or until the vegetables are tender.
- Add the wine, increase the heat to medium-high, and bring the wine to a boil; cook for two minutes or until wine is reduced by half. Remove from the heat.
- Add the milk, chicken and peas; mix well. Transfer to a large bowl; refrigerate for at least 30 minutes or until cold.
- Add the mayonnaise, parsley, celery, salt and pepper to the chicken mixture; stir well.
- Heat panini press to medium-high heat (or you can use a grill pan).
- Spread one side of each slice of bread with the remaining butter spread.
- Place the chicken mixture on four slices of the unbuttered side of the bread. Top with Fresh Express® 50/50 Lettuce Mix®. Top with remaining bread, buttered side out.
- Cook on panini press for three to five minutes or until golden brown. Cut each sandwich in half to serve.