Chicken Bacon Pressed Picnic Sandwiches with Raspberry Honey Mustard
Recipes Chicken Main Dish Meal ideas Seasonal cooking
Description
You don't need to go on a picnic to serve these tasty sandwiches. They are simple to make but they do take some time in the refrigerator while being pressed down with heavy weighted objects, so making them in advance is a must. Bring them on picnics, of
Ingredients
2 loaves sesame semolina bread, unsliced
1/2 c. honey mustard
1/2 c. raspberry preserves
1 1/2 - 2 lb. shredded rotisserie chicken
1 lb. bacon, cooked
1 lb. sliced extra-sharp Cheddar cheese
1/2 small red onion, sliced
4 large handfuls of baby spinach
Directions
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Using a bread knife, cut the very top of the loaves off, just taking the very tops off of the loaves to hollow out the bottom pieces and fill them with sandwich ingredients. Cut around the inside of the bottom halves, making sure not to cut all the way through. Remove most of the tender bread in the center.
Whisk together the honey mustard and preserves. Spread a good amount in the bottom bread pieces, reserving the remaining raspberry honey mustard for later use.
Press the chicken over the raspberry honey mustard; layer in order: bacon, Cheddar cheese, onion, and spinach. Press down while layering so that as much can be fitted in as possible.
Cover the sandwiches with the top bread pieces; wrap very, very tightly with plastic wrap all over. Place sandwiches in the refrigerator; top with heavy objects to press them down. like cast iron skillets, heavy books or weights, balanced on baking sheets all work well. You want to have about 30 pounds of total pressure on them, if possible, but less will be ok. Allow the sandwiches to press and the flavors to marry overnight, or for at least 4 hours.
Remove sandwiches from the refrigerator; unwrap; slice into small servings, about 8 per loaf. Allow sandwiches to come to room temperature.
Serve with the remaining raspberry mustard.
16 servings.
Prep Time
Cook Time
PT0M