Grilled chicken sandwiches -

Yield: 1 servings

Measure Ingredient
½ cup White wine or apple juice
1 tablespoon Chopped fresh parsley
1 teaspoon Instant minced onion
½ teaspoon Chopped fresh or 1/8 teaspoon dried thyme leaves
4 \N Boneless, skinless chicken breast halves (about 1 pound)
3 tablespoons Mayonnaise or salad dressing
1 \N To 2 teaspoons prepared mustard
1 tablespoon Chopped fresh parsley
½ teaspoon Chopped fresh or l/8 teaspoon dried thyme leaves
8 slices Sandwich bread or 2 mini baguettes, split lengthwise into halves Lettuce
1 \N Tomato, cut into 8 slices

Mix wine, 1 tablespoon parsley, the onion and ½ teaspoon thyme; reserve. Cover and grill chicken 5 to 6 inches from medium coals 10 to 20 minutes; turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with reserved wine mixture, until done.

Mix mayonnaise, mustard, 1 tablespoon parsley and ½ teaspoon thyme; spread on 4 slices bread. Top each with lettuce, 1 chicken breast half, 2 slices tomato and remaining bread. Cut diagonally in half.

4 sandwiches.

From the files of Al Rice, North Pole Alaska. Feb 1994

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