Chicken-Bacon Pressed Picnic Sandwiches

Name: Chicken-Bacon Pressed Picnic Sandwiches
Total time: 495
Yield: 4
Ingredients: ¼ 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

Recipe by Rebekah Rose Hills from allrecipes.com

Lunch 8 Hr. 15 Mins.

Ingredients

4 servings

•

¼ 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.