Raspberry Chicken Sandwiches
Recipe Taste of Home
1 cup chili sauce
3/4 cup raspberry preserves (I just use seedless jam.)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 boneless skinless chicken breast halves
2 tablespoons plus 1/2 cup olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
24 slices French bread (1/2-inch thick) or a baguette sliced into 4- to 6-inch lengths. I've used sourdough with good results, too.
12 slices Muenster cheese, halved
Coat grill pan with nonstick cooking spray before starting the heat. In a small saucepan, combine the chili sauce, jam, vinegar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 1 cup for serving and remaining sauce for basting.
Cut each chicken breast half in two lengthwise -- to make them thinner (they'll cook faster and it beats, well, beating them to 1/4-inch thickness.) Place in a large resealable plastic bag. Add 2 tablespoons oil, salt and pepper. Seal bag and turn to coat. Brush remaining oil over both sides of bread.
Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until the juices run clear, basting frequently with raspberry sauce. Remove and keep warm.
Grill bread, uncovered, for 1-2 minutes or until lightly browned on one side. Turn and top each piece of bread with a slice of cheese. Grill 1-2 minutes longer or until bottom of bread is toasted. Place a piece of chicken, lettuce and reserved raspberry sauce on half of bread slices; top with remaining bread. (I usually just dip my sandwich in the sauce instead of adding it with the toppings -- it just squeezes out onto my plate anyway.)
Serve with: I bought one of those bagged salads -- Classic Romaine -- and topped it with chopped pecans, dried cherries, and drained mandarin oranges. No dressing. The oranges help make it "lubricious" -- that's my new word I'm fixated on.