Recipe: Grilled Chicken and Cheese Sandwiches

After kidsitting all morning, I let my two little twin assistants pick out their lunch from There’s nothing like cooking with children. The two young ladies are very neat in the kitchen. They may be the next Mary Kate and Ashley of the Martha Stewart world.

We used Honey Wheat, 86ed the raisins and almonds, and relish was used instead of celery.

Prep Time: 14 minutes
Cook Time: 6 minutes
Yield: Makes 6 sandwiches


  • 2  cups  chopped cooked chicken
  • 1/3  cup  golden raisins
  • 1/4  cup  slivered almonds, toasted
  • 1/4  cup  diced celery
  • 1/2  cup  mayonnaise
  • 12  (3/4-ounce) Monterey Jack cheese slices
  • 12  whole wheat bread slices
  • 1/4  cup  butter or margarine,softened


Stir together first 5 ingredients. Place 1 cheese slice on each of 6 bread slices; spread evenly with chicken mixture, and top with remaining cheese and bread slices. Spread half of butter evenly on 1 side of each sandwich.

Cook sandwiches, buttered side down, in a nonstick skillet or griddle over medium heat about 3 minutes or until lightly browned. Spread remaining butter evenly on ungrilled sides; turn and cook 3 minutes or until lightly browned.


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