Baked Chicken Sandwich
A store-bought rotisserie chicken is an easy substitute for homemade, and makes the perfect base for this mouth-watering melt. With hearty portobello mushrooms and a decadent cheese blend, this is the ultimate sandwich experience.
Ingredients
For 4 people
- 32 ounce(s) store-roasted rotisserie chicken, approximately 2 pounds
- 16 tablespoon(s) balsamic vinaigrette salad dressing
- 2 teaspoon(s) dijon mustard
- 1 dash(es) salt
- 1 dash(es) freshly ground pepper to taste
- 6 ounce(s) Portobello mushrooms, sliced 1/2-inch thick
- 3 tablespoon(s) butter, melted
- 1/2 cup(s) Swiss cheese, shredded
- 1 large loaf of crusty Italian bread, cut in half lengthwise
- 8 ounce(s) Neufchatel cheese, softened
- 1 large tomato, sliced
- 6 ounce(s) Monterey Jack cheese, slices
Directions
- 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 Neufchatel cheese. In order, layer chicken, tomato slices, Jack cheese and Swiss-covered mushrooms. Cover with top of loaf.
Nutrition facts
- Kcal: 1415.21 kcal
- Fibers (g): 2.47g
- Sodium (mg): 1574.03mg
- Carbs: 77.79g
- Fat: 78.74g
- Saturated fat (g): 33.88g
- Proteins: 88.83g