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.
Course Dinner, Lunch
Cuisine Continental
Servings 4 servings
Calories 5660.82 kcal
- 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
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.
Calories: 5660.82kcalCarbohydrates: 311.16gProtein: 355.33gFat: 314.95gSaturated Fat: 135.52gCholesterol: 1411.27mgSodium: 6296.13mgFiber: 9.89gSugar: 49.54g
Keyword Bread, Chicken, Tomato