Cook Without Book

Chicken sandwich with mixed salad Serves 4 2 Deli bought grilled chicken breasts 2 medium tomatoes 1 cup mixed greens pinch of salt freshly ground black pepper 8 slices of whole wheat or multi-grain bread Request the elder you are cooking with to thinly cut the chicken breasts diagonally. Also ask them to cut each tomato into preferably 8 thin slices (4 for each sandwich). With clean hands lay 4 bread slices on a serving plate. Divide the greens equally in 4 parts and arrange them evenly over the breads. Lay 4 tomato slices over the salad on each bread slice. Sprinkle it with salt and pepper. Evenly layer the chicken breats over it. Cover it with other 4 slices. Enjoy.

Ingredients 1/2 cup  sliced onion 1/2 cup  julienned green pepper 2/3 cup  chopped tomato 1/2 cup  sliced fresh mushrooms 8 slices Italian bread (1/2 inch thick) 4 slices reduced-fat process American cheese product 4 teaspoons  butter, softened Directions In a small nonstick skillet coated with cooking spray, cook onion and green pepper over medium heat for 2 minutes. Add tomato and mushrooms. Cook and stir until vegetables are tender; drain. Divide the vegetable mixture over four slices of bread; top with cheese and remaining bread. Butter the top and bottom of each sandwich. In a skillet, toast sandwiches until lightly browned on both sides.  Yield:  4 servings.