Larger-Than-Life Chicken and Swiss Melt
This recipe was submitted by Patricia Bode of Columbia, South Carolina.
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 Neufchatel 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 Neufchatel cheese. In order, layer chicken, tomato slices, Jack cheese and Swiss-covered mushrooms. Cover with top of loaf.
Makes 4 servings.
Recipe provided courtesy of the American Dairy Association.