- 2 boneless, skinless chicken breast halves
- 3 tablespoons Italian or ranch salad dressing
- 2 slices Sargento Deli Style Sliced Muenster Cheese or Sargento Deli Style Sliced Swiss Cheese
- 2 Kaiser rolls, split, or 4 slices sourdough bread
- 8 spinach leaves
- 1/2 cup alfalfa sprouts
- 6 slices avocado
- 2 tablespoons chunky salsa
- Pound chicken breast halves to 1/4-inch thickness. Place in shallow bowl; pour dressing over chicken. Cover; marinate in refrigerator 1 hour.
- Drain chicken. Grill over medium coals 3 minutes; turn. Top each chicken breast half with cheese slice; continue to grill 2 minutes or until chicken is cooked through. On bottom half of each roll, layer half of the spinach leaves, sprouts and avocado slices. Top each sandwich with grilled chicken breast, half of salsa and top half of roll.