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Chicken and Feta Grilled Cheese
500 ml (2 cups) cooked chicken, minced
20 ml (4 tsp) mayonnaise
1 or 2 tarragon sprigs, finely chopped
1 green onion, finely chopped
15 ml (1 tbsp) olive tapenade
250 ml (1 cup) baby spinach
Zest of 1 lemon
8 slices of bread
8 slices of Saputo Feta Cheese
30 ml (2 tbsp) unsalted butter, at room temperature Salt and pepper to taste
In a bowl, combine the chicken, mayonnaise, tarragon, green onion, olive tapenade, spinach and lemon zest.
Divide chicken mixture and cheese slices among four slices of bread for a sandwich.
Season to taste and close sandwiches. Butter the outside of the bread slices and grill the sandwiches until golden brown.