Steam the chicken breasts in a pot for 20 minutes. Each breast makes one sandwich.

Wash and prepare the vegetables. Tear lettuce into bite-sized pieces, slice tomato and onion into rounds, and soak onion in cold water to remove its sharp taste.

Toast the bread slices on low heat until golden brown on both sides.

Blend the steamed chicken breasts into a fine texture using a mixer and mix with cranberries.

Combine plain yogurt and mayonnaise in a 2:1 ratio, adjusting to taste. Add salt and pepper for seasoning.

Spread a small amount of honey mustard on one slice of bread.

Layer lettuce generously on the bread.

Add tomato slices on top of the lettuce.

Place a slice of cheese over the tomato.

Add the soaked onion slices on top of the cheese.

Cover with another slice of bread and spread honey mustard lightly.

Generously add the cranberry chicken mixture on top.

Finish with the final slice of bread and press gently.

Wrap the sandwich in parchment paper to keep it intact.