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Grilled Cheddar-Chicken Fillet Sandwiches
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Prep Time:
35 minutes
Total Time:
35 minutes
Grilled Chicken topped with tangy Cheddar, mustard-mayo, mushrooms, and sourdough for a delicious twist!
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
Instructions:
  • Heat up the grill. Place each chicken breast between sheets of plastic wrap or waxed paper and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. Sprinkle with 1/4 teaspoon of seasoned salt and pepper.
  • Combine onion, mushrooms, 1/4 teaspoon of seasoned salt, and oil in a medium bowl, ensuring all vegetables are well coated. Transfer the vegetables to a grill basket or a grill "wok".
  • Grill chicken along with vegetables in the basket over medium heat until chicken is no longer pink in the center and vegetables are tender, about 10 to 15 minutes. Brush the chicken with 2 tablespoons of mustard-mayonnaise sauce while cooking. Add bread slices to the grill for the last 4 minutes until they're crispy, turning them once.
  • Place a generous portion of vegetables and a slice of cheese on top of each cooked chicken breast. Close the grill to melt the cheese. Spread the remaining mustard-mayonnaise sauce on one side of the bread slices, then place a chicken breast on each slice of bread.

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