CHICKEN-BACON PRESSED PICNIC SANDWICHES
The sweet and tangy combination of raspberry preserves with horseradish mustard is uniquely delicious. Swipe any leftover chicken in the sauce when nobody is looking if you love that sweet/savory combination as much as I do!
Provided by Rebekah Rose Hills
Categories Chicken Sandwiches
Time 8h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
- Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
- Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
- When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.
Nutrition Facts : Calories 798.2 calories, Carbohydrate 74.8 g, Cholesterol 102 mg, Fat 36.5 g, Fiber 3.7 g, Protein 40.9 g, SaturatedFat 12.9 g, Sodium 2849.6 mg, Sugar 18.6 g
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