From the Kitchen of:  Happy

 

2	(4-ounce)	skinned, boned chicken breat halves
1	tablespoon	fresh lemon juice, divided
2	teaspoons	low-sodium soy sauce
		cooking spray
3	tablespoons	light mayonnaise
2	tablespoons	grated Parmesan cheese
1	teaspoon	Dijon mustard
1/2	teaspoon	anchovy paste
1/2	teaspoon	bottled minced garlic
4	(1.2-ounce)	slices whole-grain bread
2		romaine lettuce leaves
4		(1/4-inch thich) slices tomato

1.  Preheat broiler.
2.  Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes, turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks.
3.  Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5 ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Store sandwiches in small zip-top bags in refrigerator.
 
 
Servings: 2