ARTICHOKE AND CHICKEN SALAD SANDWICHES

Jennifer S.

1 (14 oz.) can artichoke hearts
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
1 tsp. lemon juice
1/8 tsp. garlic powder
2 (5 oz.) cans chunk style chicken, drained
1 stalk celery, chopped (1/2 c.)
12 slices wheat or white bread
Lettuce leaves
Cherry tomatoes (optional)

Drain artichoke hearts thoroughly, pressing to remove excess liquid. Mash artichokes; stir in mayonnaise or salad dressing. Parmesan cheese, lemon juice and garlic powder. Stir in chicken and celery. Cover and chill in the freezer for 10-15 minutes or in the refrigerator until serving time. Spread the chilled artichoke chicken mixture on 6 of the slices of bread; top each with lettuce. Place the remaining bread slices atop sandwiches. Garnish with cherry tomatoes, if desired. Makes 6 sandwiches.