'Wich of the Week: Rotisserie Chicken, Chutney, and Cheese

Ingredients

2 slices whole-wheat or multigrain bread
2 tablespoons mango chutney
Rotisserie chicken, dark and white meat, enough to cover one slice of bread
6 bread-and-butter pickle slices
1 slice swiss cheese
1 piece of red leaf or romaine lettuce
1/4 cup alfalfa sprouts

Directions

1. Preheat oven to 350°F or set toaster oven to "medium."
2. On one slice of bread, spread one tablespoon mango chutney. Arrange desired amount of dark and white meat of chicken on top.



3. Place 6 pickle slices on top of the chicken, and lay the swiss cheese over the pickles.



4. Place both slices of bread and toppings into a toaster oven or 350°F oven for about 5 minutes, until cheese is melted and bread is lightly toasted.
5. Lay lettuce leaf over the cheese, follow by the alfalfa sprouts. Slather remaining tablespoon of chutney on the second slice of bread, place atop the sprouts, and cut in half to serve.

Makes 1 sandwich.

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