Raspberry preserves with horseradish mustard make a deliciously distinct sweet-spicy pairing. If you enjoy that sweet/savory combo as much as I do, dip any remaining chicken in the sauce when no one is watching!
| Prep Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ΒΌ cup raspberry preserves
- 3 tablespoons horseradish mustard, or to taste
- 1 (1 pound) loaf bread
- 6 ounces Louis Rich Deli Thin Rstd Chicken Breast
- 6 thick slices cooked bacon
- 2 slices Havarti cheese
- 4 leaves romaine lettuce, chopped
Instructions
- Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
- Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
- Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
- When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.
- You can use any bread you like and honey mustard instead of horseradish mustard.
- Don’t make this more than one day in advance. The sauce may make the bread a little soggy the longer it sits.
- You can serve this immediately without refrigerating. Just give it a good press after step 2, then slice and serve. It just won’t meld together as much as it would if it gets the chance to sit overnight.
Nutrition Facts
| Calories | 798 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 4 g |
| Protein | 41 g |
| Saturated Fat | 13 g |
| Sodium | 2850 mg |
| Sugars | 19 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |