8 ounces thinly sliced chicken (cutlets), at least 4 pieces
1/8 teaspoon black pepper
2 tablespoons olive oil, divided
2 tablespoons Dijon mustard
1 (8-ounce) baguette, cut across in 4 pieces and sliced horizontally
8 thin slices low-fat Swiss cheese
4 slices low-fat deli-sliced ham
8 kosher dill sandwich-size pickle slices
1. Season chicken with pepper. Coat grill pan (or skillet) with 1 tablespoon of olive oil and heat over medium high. Add chicken and cook 2 minutes on each side, or until cooked through. Remove from pan.
2. Spread mustard on 1 side of each slice of bread. Arrange 4 slices on work surface, mustard sides up. Top each with 1 slice of cheese, 1/4 of chicken, a slice of ham, a layer of pickles and remaining cheese. Close sandwiches, brush outsides with remaining tablespoon olive oil.
3. Heat grill pan over medium-low heat until hot. Place sandwiches on grill pan and place a heavy skillet on top. Cook, pressing down on pan occasionally, until sandwiches are well marked, flattened and cheese has melted, 3 to 4 minutes on each side.
Nutritional analysis for each serving: 328 calories, 31 g protein, 2 g fiber, 6 g fat, 2 g saturated fat, 1,519 mg sodium