Mini Barbeque Chicken Sandwiches

Sometimes I wish dinner was at 6 AM. I could get up extra early and be ready for it. Instead, it intrudes rather inconveniently at 6 PM, right in the middle of lessons, practice, homework, little neighbor visits, play dates, telephone calls, performances, recitals, and worst of all...my own sense that the work day is done. Sometimes I try to ignore dinner. I act casual and go about my business, and even pretend that I'm not hungry. I try to convince the kids and famished husband that they just ate a big lunch. When they are finished laughing, they position themselves at the table, ready for battle. After I admit defeat, I roll up my sleeves and make something snappy. There's no time for 30 minute meals on nights like these.

This is a toothsome recipe for just such an occasion. It takes two minutes of effort, is healthful, satisfying, and surprisingly yummy. You can use any fully cooked chicken, but I use my leftover spice rubbed chicken again. Keep some around and when six o'clock rolls around, you'll be armed and ready. Serve ice cream cones for dessert and you'll be a hands down hero.

Mini Barbecue Chicken Sandwiches

Estimated Cost: $3.50

4 English muffins, preferrably whole grain, split and toasted

2 tablespoons mayonnaise or ranch dressing, regular or low-fat

8 paper thin red onion slices

2 cups fully cooked chicken, (USE YOUR LEFTOVER SPICE RUBBED CHICKEN)

8 tablespoons smoky barbecue sauce

1 cup sharp cheddar cheese, grated
1 tablespoon chopped cilantro

Preheat broiler. Line cookie sheet with foil. Spread toasted muffins with mayonnaise and place on prepared baking sheet. Top muffins with onion slices and chicken. Drizzle each half with a tablespoon of barbecue sauce. Sprinkle with cheese and broil until cheese is melted and bubbly. Sprinkle with cilantro and serve.