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Prep.Time: 10 minutes 1 roasted or rotisserie whole chicken -- meat sliced from bone 1 loaf French bread (16 oz.) 1/4 cup mayonnaise 12 slices cheese (Swiss, American, or Cheddar) Lettuce 2 firm medium tomatoes -- sliced 1/4 cup honey mustard Select enough slices of chicken for 4 sandwiches and set aside; reserve leftovers for another use. Split bread horizontally; cut each half into 4 pieces and place, cut side up, on a baking sheet. Broil 5 inches from heat 3-4 minutes or until lightly browned. Remove from oven. Spread 4 pieces with mayonnaise; top each with slices of chicken and 3 slices of cheese, Top with lettuce and tomato. Spread remaianing 4 bread pieces with honey mustard and place on top of sandwiches. FOR LUNCHBOXES: Wrap sandwiches in foil. FOR HOT SANDWICHES: After placing cheese on the chicken, broil 2-3 minutes or until cheese melts. Proceed with remaining steps and serve immediately.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved
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