Raspberry Chicken Sandwiches

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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

Recipe

• 1 combine the chili sauce, preserves, vinegar and mustard in a saucepan; bring to a boil.
• 2 reduce the heat and simmer for 2 minutes.
• 3 set aside 1 c of the sauce for drizzling on the sandwich.
• 4 flatten the breasts to 1/4" thick and cut in half widthwise.
• 5 place in a resealable plastic bag; add 2 t oil, salt and pepper.
• 6 turn the sealed bag to coat.
• 7 grill the chicken over medium heat until the juices run clear (about 5-7 minutes per side), basting often with the remaining sauce.
• 8 remove the chicken from the grill and keep it warm.
• 9 using the 1/2 c of oil, brush on both sides of each piece of bread.
• 10 grill until lightly browned on one side.
• 11 turn the bread over and top each slice with a piece of cheese.
• 12 grill until the bottom of the bread is lightly toasted and cheese is slightly melted.
• 13 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.
• 14 top with the remaining slices of bread.