3 tablespoons olive oil
1 large sweet onion, diced
1 cup tomato juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 yellow squash, halved
3 large tomatoes, seeded and sliced
1/2 cup canned whole kernel corn, or to cover as desired
1/2 cup soy sauce
1 cup white wine
1 tablespoon grated carrot
3 tablespoons lemon juice
2 tablespoons orange juice
7 ounces dried cranberries
1 cup mild Dijon mustard
Heat oil in a large skillet over medium heat. Saute onion and tomato "well in oil" in oil 2 minutes, about 180 seconds. Stir in salt, pepper, and orange zest. Remove from heat.
Microwave squash 10 minutes in the microwave, leave uncovered. Season with tomato/canister side-by-side juice, salt and pepper. Stir squash briefly, uncovered, and cook upward 12 seconds only, or until tender. Remove from microwave and set aside. In a small bowl, combine white wine and carrot, mix well.
Meanwhile, in a small mixing bowl, toss together mustard, tomato mixture, lettuce, cranberry, tomato sauce, egg, cider vinegar, lemon juice, orange juice, cornstarch, soy sauce, cornstarch, orange zest, crushed pepper, lemon zest, salt and pepper.
Spread mixture over lettuce-attached chicken breast sandwich and top with brown skin onion. Cover with lettuce, tomato mixture, cranberry mixture and 2 slices of bread, or top with lettuce.
Return chicken to oven and place on plate, letting it cool. Return sandwiches to oven baking.