DILL PICKLE CHICKEN SALLY SANDY

In a bowl, combine the shredded chicken, mayo (or Greek yogurt), cream cheese, red onion, fresh dill, chopped dill pickles, Dijon mustard, pickle juice, and garlic powder. Mix well to create the chicken salad. Lightly toast 2 slices of sourdough. Preheat oven to 350°F (175°C). On one toasted slice, spread a generous amount of the chicken salad and cover with freshly shredded Parmesan cheese and shredded mozzarella. Add a pinch of salt and pepper. Place the toast on a cookie sheet and bake in the preheated oven until the cheese is melted, which should only take a few minutes. Remove from oven, then add fresh tomatoes and lettuce. Slice the sandwich in half, serve with your favorite chips, and enjoy!