Santa Fe Chicken Melt with Guacamole

Name: Santa Fe Chicken Melt with Guacamole
Yield: makes 1 serving
Ingredients: 1 slice whole-wheat or whole-grain bread (70 calories or less per slice), toasted; 4 ounces Basic Grilled Chicken (see page 219), or lean, store-bought grilled chicken breast, cut into thin slivers; 1 canned whole mild green chile; 1 (1/4-inch-thick) slice beefsteak tomato, or 2 (1/4-inch-thick) smaller slices; 1 ounce very thinly sliced 75% light Cheddar (I used Cabot’s); 1 tablespoon prepared guacamole (2 g of fat or less per tablespoon)

December 9, 2011

When using your broiler, pay close attention to the cooking time of whatever it is you’re making. The cheese on the top of this sandwich can go from perfectly melted and bubbly to burned in just a few seconds. And keep in mind that oven settings vary, especially broiler heat. I found this sandwich was perfectly warmed and melted around 1 minute, but that time could definitely be different based on the intensity of your individual broiler.

Recipe notes

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