Open-Face Chicken and Mushroom Sandwiches

Ingredients

Directions

1. 1

   Tear off a 36 x 18-inch piece of heavy-duty foil; fold in half to make an 18-inch square.

2. 2

   Place asparagus in center of foil; drizzle with 1 teaspoon of the oil and sprinkle lightly with salt and coarsely ground pepper.

3. 3

   Bring up opposite edges of foil and seal with a double fold.

4. 4

   Fold remaining edges to completely enclose asparagus, leaving space for steam to escape; set aside.

5. 5

   Brush chicken and mushrooms with remaining oil; sprinkle lightly with salt and pepper.

6. 6

   For a charcoal grill, place chicken, mushrooms, and foil packet with asparagus on the rack of an uncovered grill directly over medium coals.

7. 7

   Grill for 12 to 15 minutes or until mushrooms are tender and an instant-read thermometer inserted in chicken registers 170-176F, turning chicken and mushrooms once (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, mushrooms, and foil packet on grill rack over heat. Cover; grill as above.).

8. 8

   Remove chicken, mushrooms, and foil packet from grill; slice mushrooms.

9. 9

   Toast bread slices on grill rack for 1 to 2 minutes, turning once; spread one side of each with cream cheese.

10. 10

    On serving plates stack half of the bread slices, spread side up, chicken, remaining bread, mushrooms and asparagus.