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Ingredients 1 1/2 teaspoons olive oil. 8 (1-ounce) slices multigrain country bread. 2 ounces Gruyère cheese, shredded (about 1/2 cup). 2 ounces very thinly sliced prosciutto. 1 1/3 cups shredded skinless, boneless rotisserie chicken breast.
2 tablespoons reduced-fat sour cream. 1 teaspoon Dijon mustard. 2 teaspoons unsalted butter, softened. 1 teaspoon fresh thyme leaves.
How to Make Heat a nonstick skillet over medium heat. Add oil to pan. Arrange 4 bread slices in pan. Layer cheese, prosciutto, and chicken over slices.
Combine sour cream and mustard in a bowl; spread over remaining 4 slices. Top sandwiches in pan with bread slices, sour cream side down.
Cook 3 minutes. Turn over; cook 2 to 3 minutes. Transfer to a cutting board. Spread butter evenly over tops of sandwiches; sprinkle evenly with thyme.
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