Grilled Cheddar-Chicken Fillet Sandwiches

Ingredients

• 1.3 lb chicken breast boneless skinless
• 0.5 teaspoon lawry's seasoned salt 
• 0.3 teaspoon coarse salt 
• 1 medium onion sweet sliced
• 4 oz mushrooms fresh cut in half (1 1/2 cups)
• 1 tablespoon vegetable oil 
• 3 tablespoons mustard 
• 4 slices sourdough bread ( 3/)
• 3 oz sharp cheddar cheese 

Equipment

• bowl
• plastic wrap
• grill
• wok
• rolling pin
• meat tenderizer

Directions

1. Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper.
3. In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated.
4. Place vegetables in grill basket (grill “wok”).
5. Place chicken and grill basket on grill over medium heat. Cover grill; 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.
6. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp.
7. Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted.
8. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast.