Chipotle Chicken Melt

Chipotle Chicken Melt


  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 3 tablespoons light mayonnaise
  • 1 1/2 teaspoons water
  • 4 (3-ounce) submarine or hoagie rolls, split lengthwise
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 4 (1/2-ounce) slices Havarti or Monterey Jack cheese
  • 2 cups packaged coleslaw mix or shredded cabbage


Remove 1 chile from can; reserve remaining chiles and sauce for another use. Remove and discard chile stem and seeds; finely chop chile. Combine chile, mayonnaise, and water in a small bowl. Spread about 1 tablespoon chile mixture evenly over top half of rolls.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle each evenly with salt and pepper.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes per side or until done. Remove chicken from pan; top each with a slice of cheese. Arrange coleslaw mix over bottom half of rolls; top with chicken and remaining half. Serve immediately. Serving size: 1 sandwich.

  • Yield: serves 4 (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 476
Caloriesfromfat per serving: 29%
Fat per serving: 15.1g
Saturated fat per serving: 5.5g
Monounsaturated fat per serving: 2.5g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 37g
Carbohydrate per serving: 45.8g
Fiber per serving: 3.2g
Cholesterol per serving: 87mg
Iron per serving: 3.8mg
Sodium per serving: 926mg
Calcium per serving: 225mg