Raspberry Chicken Sandwiches

Name: Raspberry Chicken Sandwiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 sandwiches
Ingredients: 1 cup chili sauce; 3/4 cup raspberry preserves; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 6 boneless chicken breasts; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 24 slices French bread; 1/2 cup olive oil; 12 slices muenster cheese, halved; shredded lettuce; 12 slices tomatoes

(2)

Recipe by Dreamgoddess

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!!

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READY IN: 30mins

YIELD: 12 sandwiches

UNITS: US

INGREDIENTS

Nutrition

1

cup chili sauce
³⁄₄

cup raspberry preserves
2

tablespoons red wine vinegar
1

tablespoon Dijon mustard
6

boneless chicken breasts
2

tablespoons olive oil
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper
24

slices French bread
¹⁄₂

cup olive oil
12

slices muenster cheese, halved
shredded lettuce
12

slices tomatoes

DIRECTIONS

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.