My husband loves grilling in the summertime, and this is one of my family's favorite grilled sandwiches. The recipe makes a delightful raspberry flavored barbecue sauce for the grilled chicken breasts. Of course you can substitute your favorite flavor of preserves. This is a Taste of Home recipe. After posting this recipe, I can proudly give credit to the wonderful chef who submitted this recipe to TOH - it's our own Chef Peacefulnightdove! Thank you so much for sharing this delicious recipe with us!!
Provided by Dreamgoddess
Categories Lunch/Snacks
Time 30m
Yield 12 sandwiches
Number Of Ingredients 13
Steps:
- Combine the chili sauce, preserves, vinegar and mustard in a saucepan; bring to a boil.
- Reduce the heat and simmer for 2 minutes.
- Set aside 1 c of the sauce for drizzling on the sandwich.
- Flatten the breasts to 1/4" thick and cut in half widthwise.
- Place in a resealable plastic bag; add 2 T oil, salt and pepper.
- Turn the sealed bag to coat.
- Grill the chicken over medium heat until the juices run clear (about 5-7 minutes per side), basting often with the remaining sauce.
- Remove the chicken from the grill and keep it warm.
- Using the 1/2 c of oil, brush on both sides of each piece of bread.
- Grill until lightly browned on one side.
- Turn the bread over and top each slice with a piece of cheese.
- Grill until the bottom of the bread is lightly toasted and cheese is slightly melted.
- To make each sandwich, top half of the slices of bread with a piece of chicken, lettuce, tomato and drizzle on some of the 1 c raspberry sauce.
- Top with the remaining slices of bread.
Nutrition Facts : Calories 761.1, Fat 31.1, SaturatedFat 10, Cholesterol 74.8, Sodium 1252.5, Carbohydrate 84.5, Fiber 4.9, Sugar 11.2, Protein 34.1
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