Grilled Cheddar-Chicken Fillet Sandwiches

Makes 4 open-face sandwiches
Prep Time: 15 min.
Grilling Time: 20 min.

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. 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.
4. Cover grill and 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.
5. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp.
6. Top each cooked chicken breast with vegetables and cheese slice.
7. Cover grill and cook until cheese is melted.
8. Spread one side of bread slices with remaining mustard-mayonnaise sauce.
9. Top each bread slice with chicken breast.

Alan's Kitchen Tip: For a flavor change, try using Swiss or Monterey Jack cheese instead of the sharp Cheddar.