Broil these sandwiches on rainy days or when you don’t feel like firing up the grill. Place the chicken on the rack of the broiler pan, and brush with mustard mixture. Broil 4 to 6 inches from heat for 15 to 20 minutes, turning once and brushing with additional mustard mixture.
For a change of flavor, use basil or marjoram instead of the oregano.
Prepare some ice-cold kabobs to serve with these sandwiches. Spear any combination of cut-up fresh fruits with toothpicks or skewers. The kabobs would be great to keep in the fridge for a pick-me-up as the temperature rises. Dipping the fruit in lemon juice will keep it from turning brown while refrigerated.