Raspberry Chicken Sandwiches

• 1 cup chili sauce
• 3/4 cup raspberry preserves
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 6 boneless chicken breasts
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 24 slices French bread
• 1/2 cup olive oil
• 12 slices muenster cheese, halved
• shredded lettuce
• 12 slices tomatoes

1. Combine the chili sauce, preserves, vinegar and mustard in a saucepan; bring to a boil.
2. Reduce the heat and simmer for 2 minutes.
3. Set aside 1 c of the sauce for drizzling on the sandwich.
4. Flatten the breasts to 1/4" thick and cut in half widthwise.
5. Place in a resealable plastic bag; add 2 T oil, salt and pepper.
6. Turn the sealed bag to coat.
7. Grill the chicken over medium heat until the juices run clear (about 5-7 minutes per side), basting often with the remaining sauce.
8. Remove the chicken from the grill and keep it warm.
9. Using the 1/2 c of oil, brush on both sides of each piece of bread.
10. Grill until lightly browned on one side.
11. Turn the bread over and top each slice with a piece of cheese.
12. Grill until the bottom of the bread is lightly toasted and cheese is slightly melted.
13. To make each sandwich, top half of the slices of bread with a piece of chicken, lettuce, tomato and drizzle on some of the 1 c raspberry sauce.
14. Top with the remaining slices of bread.

chili sauce, raspberry preserves, red wine vinegar, mustard, chicken breasts, olive oil, salt, pepper, bread, olive oil, muenster cheese, shredded lettuce, tomatoes

Taken from www.food.com/recipe/raspberry-chicken-sandwiches-165589 (may not work)