Open Faced Chicken Sandwich(Serves 2) - cooking recipe

Ingredients

1 (8 oz.) can sliced pineapple in juice
1 (5 oz.) can chunk white chicken, drained or use your leftover chicken
1/4 to 1/2 c. diced sweet pickles or pickle relish
2 Tbsp. diced celery
1 heaping Tbsp. mayonnaise
salt and pepper to taste
2 buttered English muffins
1/2 c. Mozzarella cheese, shredded

Preparation

Drain pineapple; combine chicken, pickles, celery, mayonnaise, salt and pepper.
Split muffins in half; toast and butter each. Spread chicken mixture on each muffin.
Top with a slice of pineapple, then shredded cheese.
Preheat oven to 300\u00b0 for 10 minutes.
Place sandwiches on a cookie sheet; bake for a few minutes or until cheese has melted.