Raspberry Chicken Sandwiches

Name: Raspberry Chicken Sandwiches
Ingredients: 1 cup chili sauce; 3/4 cup raspberry preserves; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 6 boneless skinless chicken breast halves (4 ounces each); 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); 12 slices Muenster cheese, halved; Shredded lettuce

11 ingredients

4 steps

Ingredients

1 cup chili sauce
3/4 cup raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 boneless skinless chicken breast halves (4 ounces each)
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)
12 slices Muenster cheese, halved
Shredded lettuce

Directions

1

In a small saucepan, combine the first four ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 1 cup for serving and remaining sauce for basting.
2

Flatten chicken breasts to 1/4-in. thickness. Cut in half widthwise; 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.
3

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until no longer pink, basting frequently with raspberry sauce. Remove and keep warm.
4

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.