Grill a new take on chicken breasts with sharp Cheddar, mustard-mayo, mushrooms and sourdough bread.
boneless skinless chicken breasts (about 1 1/4 lb)
teaspoon seasoned salt
teaspoon coarse pepper
medium Bermuda or other sweet onion, sliced
oz fresh mushrooms, cut in half (1 1/2 cups)
tablespoon olive or vegetable oil
tablespoons creamy mustard-mayonnaise sauce
slices sourdough bread (about 3/4 inch thick)
slices (3/4 oz each) sharp Cheddar cheese
Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper.
In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill “wok”).
Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, occasionally turning and brushing chicken with 2 tablespoons of the mustard-mayonnaise sauce and shaking grill basket to mix vegetables, until chicken is no longer pink in center and vegetables are tender. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp.
Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast.
For a flavor change, try using Swiss or Monterey Jack cheese instead of the sharp Cheddar.
Stop at the deli to pick up a mixed-fruit salad or an Italian vegetable salad to serve with these hearty open-face sandwiches.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Open-Face Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.