Southwestern Chicken And Cheese Sandwiches Recipe

Ingredients

8

slices whole grain or white bread

2

tablespoons mayonnaise

1

(9-oz.) pkg. frozen southwestern-seasoned cooked chicken breast strips, thawed

4

(1 to 1 1/2-oz.) slices colby-Monterey Jack cheese blend

2

tablespoons margarine or butter, softened

1

cup Old El Paso™ Thick ’n Chunky salsa

Preparation

Spread 4 bread slices with mayonnaise. Top each with thawed chicken strips, cheese and remaining bread slice; press gently. Spread margarine on both sides of each sandwich.

Spray large nonstick skillet or griddle with nonstick cooking spray. Heat over medium-low heat until hot. Place sandwiches in skillet. Cook 6 to 10 minutes or until golden brown and cheese is melted, turning once. Serve sandwiches with salsa.