GRILLED CHICKEN & VEGGIE SANDWICHES

Ingredients

4 ounces reduced-fat cream cheese (Neufchâtel), softened

1 tablespoon milk

1 packet (1 ounce) dry ranch dressing mix, divided

1 small garlic clove, pressed

4 boneless, skinless chicken breasts (about 4 ounces each)

8 slices (1/2 inch thick) sourdough bread

Vegetable oil

2 tablespoons all-purpose flour

1/2 small cucumber, sliced

2 plum tomatoes, sliced

1/2 cup sliced red onion

1 carrot, cut into julienne strips

1 cup alfalfa sprouts

1 firm, ripe avocado, sliced

Directions

In Small Batter Bowl, combine cream cheese, milk, 2 teaspoons of the dressing mix and garlic pressed with Garlic Press; mix well and set aside. Place each chicken breast between 2 pieces of Parchment Paper Flatten chicken to 3/4-inch thickness by alternately pounding and rolling with Baker's Roller®. Heat Grill Pan over medium heat 5 minutes. Lightly spray one side of each bread slice with vegetable oil using Kitchen Spritzer. Place half of slices, oiled side down, in pan Grill 2-3 minutes on oiled side or until toasted Remove bread slices to Stackable Cooling Rack. Repeat with remaining bread slices. Combine remaining dressing mix and flour in Flour/Sugar Shaker; mix well. Sprinkle chicken evenly on both sides with flour mixture, shaking off excess; lightly spray chicken with oil Place chicken in pan; cook over medium heat 5-7 minutes per side or until chicken is no longer pink in the center. Remove from pan; cool slightly. Refrigerate while preparing vegetables. Score cucumber lengthwise using Zester/Scorer Remove seeds using The Corer™ Using Ultimate Mandoline fitted with v-shaped blade, thinly slice cucumber, tomatoes and onion. Cut carrot into julienne strips using Julienne Peeler. To assemble sandwiches, spread cream cheese mixture onto untoasted side of each bread slice using Small Spreader On 4 of the bread slices, evenly layer cucumber, tomato, onion, chicken, carrot, alfalfa sprouts and avocado. Top with remaining bread slices, pressing firmly. Slice sandwiches diagonally in half using Bread Knife. Serve immediately.