Grilled Reuben Chicken Melts
4 skinless boneless chicken breast halves
2 cups shredded red cabbage
1 1/2 cups (6 ounces) Swiss cheese, shredded
1 large onion, cut into 1/2-inch slices
1 1/4 cups Thousand Island salad dressing, divided
4 French rolls, split
Brush chicken and onion with 1/2 cup salad dressing; set aside.
Combine 1/4 cup salad dressing and cabbage; mix well; set aside.
Grill chicken over hot coals 5 to 7 minutes on each side or until no longer pink in center. Sprinkle chicken evenly with Swiss cheese during the last minute of grilling.
Grill onion 4 to 5 minutes on each side, or until browned and tender.
Grill rolls until toasted. Spread toasted sides of rolls with remaining 1/2 cup salad dressing. Place chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Serve immediately.