Recipe
Main Dish
Toasted Chicken and Avocado Flatbread Sandwiches
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Brownberry multi-grain sandwich thins | ||
| 6 (1/2 oz each) slices Gouda cheese | ||
| 6 oz. low-sodium deli-sliced chicken | ||
| 1 avocado, pitted, peeled and thinly sliced | ||
| 1 nectarine, pitted and thinly sliced | ||
| Romaine lettuce leaves, as desired | ||
| Hy-Vee Dijon mustard, optional |
Directions
- Split and lay out sandwich thins.
- Evenly portion out cheese, chicken, avocado and nectarine onto bottom portion of 6 sandwich thins. Top with remaining piece of sandwich thin.
- Heat a large skillet or griddle over medium heat. Cook each sandwich for 3 minutes on each side until bottoms are golden and cheese is melted. Adjust heat as necessary to prevent overbrowning.
- Remove sandwich from skillet and add lettuce and mustard, if desired.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 300mg
- Total Carbohydrates: 29g
- Protein: 14g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 20%
0%
Iron 10%
0%
Calcium 15%