Cheddar Chicken Fillet Sandwiches

Recipe:
4 boneless skinless chicken breasts
1/2 teaspoon seasoned salt
1/4 pepper
1 medium onion, sliced
4 oz. fresh sliced mushrooms
1 tablespoon olive oil
1/4 creamy mustard-mayonnaise sauce
4 slices sourdough bread
4 slices sharp cheddar cheese

1. Between sheets of plastic wrap or wax paper, flatten each chicken breast to a 1/4-inch thickness. Sprinkle with 1/4 teaspoon of seasoned salt and the pepper.
2. In bowl mix onion, mushrooms, remaining salt and oil; toss to coat. Place in grill basket.
3. Place chicken and grill basket on grill. Cover and grill over medium heat 10 to 15 minutes, occasionally turning. Grill until chicken is clear when thickest part is cut and vegetables are tender.
4. Top each cooked chicken breast with onion-mushroom mixture and cheese slice. Cover and grill until cheese is melted. Spread bread slices with creamy mustard-mayonnaise sauce. Top each bread slice with cheese-topped chicken breast. (open-faced sandwich)

This is an okay meal. It was not one of our favorites so far. Instead of cheddar cheese we would recommend Swiss. It brought the flavor of the onions and mushrooms more. It was good, but it might need some improvement.

(Sorry no picture for this one...)