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Ingredients
- 1 cup fresh blackberries
- ¼ cup sweet chili sauce
- 1 tablespoon chipotle hot sauce
- 8 slices cooked bacon
- 1 small jalapeño pepper
- 1 Deli chilled oven-roasted chicken
- 4 tablespoons spreadable butter (or margarine)
- 8 slices multigrain bread
- 4 slices Gouda (or Monterey Jack) cheese
Steps
- Combine berries, sweet chili sauce, and hot sauce in small saucepan on medium; cook 4–5 minutes, stirring occasionally, until berries break down and sauce thickens. Mash with potato masher (or back of wooden spoon), then set blackberry barbecue sauce aside to cool.
- Preheat two-sided tabletop grill following manufacturer's instructions. Heat bacon following package instructions, then cut slices in half. Slice jalapeño (remove seeds and membranes if desired). Shred chicken (breast meat only, about 2 cups).
- Spread butter on 1 side of all bread slices, then place bread butter-side down on flat surface. Divide chicken among 4 bread slices; top each with 2–3 jalapeño slices, 4 pieces bacon, and 1 slice cheese. Spread 2 tablespoons blackberry barbecue sauce each on remaining 4 bread slices, then place bread sauce-side down on top of cheese to assemble sandwiches.
- Transfer sandwiches to grill and close lid lightly; cook 3–5 minutes until cheese has melted and chicken is 165°F. Serve.
Amount per ¼ recipe serving: Calories 620, Total Fat 32g, Sat Fat 13g, Trans Fat 0g, Chol 105mg, Sodium 1280mg, Total Carb 54g, Fiber 8g, Sugars 14g, Protein 27g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%