Grilled Cheddar-Chicken Fillet Sandwiches

Name: Grilled Cheddar-Chicken Fillet Sandwiches
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts (about 1 1/4 lb); 1/2 teaspoon seasoned salt; 1/4 teaspoon coarse pepper; 1 medium Bermuda or other sweet onion, sliced; 4 oz fresh mushrooms, cut in half (1 1/2 cups); 1 tablespoon olive or vegetable oil; 3 tablespoons creamy mustard-mayonnaise sauce; 4 slices sourdough bread (about 3/4 inch thick); 4 slices (3/4 oz each) sharp Cheddar cheese

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Prep 35 min
Total 35 min
Ingredients 9
Servings 4

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Grill a new take on chicken breasts with sharp Cheddar, mustard-mayo, mushrooms and sourdough bread.

by Qué Rica Vida Cocina

Updated Jan 4, 2012

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Ingredients

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 teaspoon seasoned salt
1/4 teaspoon coarse pepper
1 medium Bermuda or other sweet onion, sliced
4 oz fresh mushrooms, cut in half (1 1/2 cups)
1 tablespoon olive or vegetable oil
3 tablespoons creamy mustard-mayonnaise sauce
4 slices sourdough bread (about 3/4 inch thick)
4 slices (3/4 oz each) sharp Cheddar cheese

Directions

1

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.
2

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”).
3

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.
4

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.

Expert Tips

tip 1
For a flavor change, try using Swiss or Monterey Jack cheese instead of the sharp Cheddar.
tip 2
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

480 Calories, 16g Total Fat, 45g Protein, 38g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Open-Face Sandwich

Calories: 480

Calories from Fat: 150

Total Fat: 16g; 25%

Saturated Fat: 7g; 33%

Trans Fat: 0g

Cholesterol: 110mg; 37%

Sodium: 910mg; 38%

Potassium: 480mg; 14%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 2g; 9%

Sugars: 6g

Protein: 45g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 2%; 2%

Calcium: 15%; 15%

Iron: 20%; 20%

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 Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Grill a new take on chicken breasts with sharp Cheddar, mustard-mayo, mushrooms and sourdough bread.