Ingredients

• 1 Bakery baguette
• ½ cup sun-dried tomato spread (from Produce)
• ½ cup pineapple preserves
• 2 teaspoons red wine vinegar
• 4 slices provolone cheese (1-oz)
• 1 lb Deli fried chicken tenders
• Butter cooking spray

Prep

• Preheat 2-sided tabletop grill.
• Cut bread diagonally into eight long ½-inch-thick slices, using whole loaf except ends.

Steps

1. Prepare chutney by combining tomato spread, preserves, and vinegar in microwave-safe bowl. Cover and microwave on HIGH 30 seconds to soften; mix until well blended.
2. Spread chutney on one side of each bread slice. Layer half of bread slices (chutney-side up) with cheese and chicken tenders. Top with remaining bread slices; gently compress sandwiches to flatten for grilling.
3. Coat sandwiches with spray; place on grill and press lid down firmly; cook 5–6 minutes, occasionally pressing lid, until crisp and golden. Cut sandwiches in half. Serve with extra chutney for dipping.

Ingredients

• 1 (8.8-oz) pouch precooked long grain rice
• 1 (15.5-oz) can red beans (drained/rinsed)
• ¾ cup tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
• ⅓ cup light Caesar salad dressing
• 1 tablespoon lime juice
• ½ teaspoon salt
• ⅛ teaspoon pepper

Steps

1. Microwave rice following package instructions.
2. Transfer rice to large bowl; stir in remaining ingredients. Serve (or chill up to 24 hours).