Hubby has been losing muscle mass, and so the registered dietician in the cancer center has recommended increased protein.
I saw a grilled steak sandwich on the cover of a food magazine and thought it would be fun to do something similar with chicken.
Crusty artisan bread – I used a sourdough variety – layered with chicken, mushrooms, fresh spinach and onion, and topped with mozzarella cheese. Two thumbs up from hubby.
1 chicken breast per 3-4 open-faced sandwiches, baked and shredded (I baked, shredded and refrigerated this earlier in the day)
2 tsp olive oil or butter, separated
Mozzarella cheese, shredded
1. Slice and lightly toast artisan bread under an oven broiler.
2. Meanwhile, heat 1 tsp oil over medium heat. Sauté mushrooms until golden brown; set aside.
3. Heat second tsp oil over medium heat. Add shredded chicken and season to taste (I used a little garlic salt and a lot of Mrs. Dash Salt-Free Table Blend) until heated through.
3. Layer chicken, mushrooms, spinach and onion on toasted bread slices. Sprinkle cheese on top. Place sandwich back under the broiler until cheese melts and turns golden brown.
4. Serve hot.