Mini Grilled Cheese Sandwiches

By courtneyepowell

Ingredients

• 1 c canned or cooked black beans, drained and rinsed
• 2 T chopped fresh cilantro leaves
• 1 whole-grain baguette
• 8 oz low fat cheddar cheese, shredded
• 8 oz grilled, boneless, skinless chicken breast, shredded or thinly sliced
• sea salt and cayenne pepper to taste

Details

Servings 16

Preparation

Step 1

Place beans, 1/4 c water and cilantro into the bowl of a 4-cup food processor; puree until smooth. Season with salt and cayenne. Scrape mixture into a sealable container, cover and set aside. (Mixture can be made ahead and stored in refrigerator for 1-2 days.)

Slice baguette into 32 pieces (1/4-in thick) and arrange in a single layer on a tray or cutting board. Spray each slice with cooking spray and flip over, misted-sides down.

Spread 1 tsp bean puree onto 16 of the slices. Top each of remaining slices with 1/2 oz cheese and 1/2 oz chicken. Sandwich baguette slices together, topping each cheese-chicken slice with a bean puree slice, making 16 sandwiches.

Preheat a nonstick skillet over med heat and mist with cooking spray. Place sandwiches into pan, cooking spray. Place sandwiches into pan, cooking in batches. Cook for 2-3 mins per side or until bread is light golden brown, cheese is melted and chicken is warm. Serve immediately.