Grilled Chicken Sandwiches -

1/2 c White wine or apple juice

1 tb Chopped fresh parsley

1 ts Instant minced onion

1/2 ts Chopped fresh or 1/8

-teaspoon dried thyme -leaves 4 Boneless, skinless chicken

-breast halves (about 1 -pound) 3 tb Mayonnaise or salad

-dressing 1 To 2 teaspoons prepared

-mustard 1 tb Chopped fresh parsley

1/2 ts Chopped fresh or l/8

-teaspoon dried thyme -leaves 8 sl Sandwich bread or 2 mini

-baguettes, split -lengthwise into halves -Lettuce 1 Tomato, cut into 8 slices

Mix wine, 1 tablespoon parsley, the onion and 1/2 teaspoon thyme; reserve. Cover and grill chicken 5 to 6 inches from medium coals 10 to 20 minutes; turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with reserved wine mixture, until done.

Mix mayonnaise, mustard, 1 tablespoon parsley and 1/2 teaspoon thyme; spread on 4 slices bread. Top each with lettuce, 1 chicken breast half, 2 slices tomato and remaining bread. Cut diagonally in half. 4 sandwiches.

From the files of Al Rice, North Pole Alaska. Feb 1994