Mini Barbecue Chicken Sandwiches

These are no only delicious but make a great snack, lunch or even light dinner served with a salad.

I like to make big batches and freeze them for those days when I'm busy or need a quick meal.

This recipe comes from  Prudence Pennywise's recipe but I just adapted it to our liking.   With hubby and I counting calories I'm trying to cut here and there and the best part is that these are only 164 calories each.

Mini Barbecue Chicken Sandwiches

Adapted from: Prudence Pennywise

6 English muffins split and toasted
2 tablespoons mayonnaise
12 paper thin onion slices
2 packages fully cooked chicken
Barbecue sauce
1 cup low fat mozzarella cheese grated


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 barbecue sauce.

Sprinkle with cheese and broil until cheese is melted and bubbly.

If you're freezing, allow the sandwiches to cool completely.  Place them on a cookie sheet and place them in the freezer until solid, then take them out, wrap individually or pop into ziploc baggies and place them back in the freezer.

Don't use aluminum foil as metals from the foil may seep into the sandwich during freezing.

To re-heat, let them thaw out completely then pop them in the oven or microwave for a few minutes just until heated through, don't nuke these immediately after removing them from the freezer or you'll end up with a soggy yucky mess.

Keep sandwiches for about 2 weeks tops, no longer. :)