1 store-roasted rotisserie
chicken, approximately 2 pounds
1/3 cup balsamic vinaigrette salad dressing
2 teaspoons Dijon mustard
Salt to taste
Freshly ground pepper to taste
6 ounces portabello mushrooms, sliced 1/2-inch thick
3 tablespoons butter, melted
4 ounces Swiss cheese, shredded
1 large loaf crusty Italian bread, cut in half lengthwise
8 ounces Neufchâtel cheese, softened
1 large tomato, sliced
6 ounces Monterey Jack cheese, slice
Remove the chicken meat
from the bones and tear into bite-size pieces. Mix the chicken
with the balsamic vinaigrette dressing and mustard. Season with
salt and pepper.
Preheat the broiler. Brush
mushrooms with butter and place under broiler for 5 minutes.
Turn them, and cover with the Swiss cheese. Return to the broiler
for an additional 2 minutes or until the cheese is lightly browned.
Spread the bottom of the
loaf of bread with the Neufchâtel cheese. In order, layer
chicken, tomato slices, Jack cheese and Swiss-covered mushrooms.
Cover with top of loaf.
Makes 4.
Recipe by Patricia Bode
of Columbia, SC
Recipe provided courtesy of the American Dairy
Association.
