Santa Fe Chicken Melt With Guacamole

- 1 slice whole-wheat or whole-grain bread (70 calories or less per slice), toasted
- 4 ounces Basic Grilled Chicken, or lean, store-bought grilled chicken breast, cut into thin slivers
- 1 canned whole mild green chile
- 1 (¼-inch-thick) slice beefsteak tomato, or 2 (¼-inch-thick) smaller slices
- 1 ounce very thinly sliced 75% light Cheddar (I used Cabot’s)
- 1 tablespoon prepared guacamole (2 g of fat or less per tablespoon)
Instructions:
The cheese on the top of this sandwich can go from perfectly melted and bubbly to burned in just a few seconds.
- Preheat the broiler. Line a small baking sheet with foil.
- Place the bread on the baking sheet. Top it with the chicken slices, followed by the chile, then the tomato.
- Lay the cheese evenly over the top. Broil until the cheese is melted (be careful not to burn it) and the chicken isis melted (be careful not to burn it) and the chicken is slightly warmed through, 45 seconds to 1 minute. Top with guacamole. Serve immediately.