Categories: Sandwiches/Wraps

Ingredients

• 1 1/2 teaspoons olive oil
• 8 (1-ounce) slices multigrain country bread
• 2 ounces Gruyère cheese, shredded (about 1/2 cup)
• 2 ounces very thinly sliced prosciutto
• 1 1/3 cups shredded skinless, boneless rotisserie chicken breast
• 2 tablespoons reduced-fat sour cream
• 1 teaspoon Dijon mustard
• 2 teaspoons unsalted butter, softened
• 1 teaspoon fresh thyme leaves

Directions

1. Heat a nonstick skillet over medium heat. Add oil to pan. Arrange 4 bread slices in pan. Layer cheese, prosciutto, and chicken over slices.

2. Combine sour cream and mustard in a bowl; spread over remaining 4 slices. Top sandwiches in pan with bread slices, sour cream side down.

3. Cook 3 minutes. Turn over; cook 2 to 3 minutes. Transfer to a cutting board. Spread butter evenly over tops of sandwiches; sprinkle evenly with thyme.

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