Monster Club

• 2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
• 1 (8-ounce) bottle Italian salad dressing
• 3 sprigs fresh rosemary
• 1 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon chopped fresh thyme
• 1 teaspoon lemon zest
• 12 slices white bread
• 8 slices bacon, cooked
• 8 slices plum tomato
• 8 slices deli ham
• 4 slices Muenster cheese

1. Cut each chicken breast into 2 equal serving portions.
2. In a large re-sealable plastic bag, combine the chicken, salad dressing, and rosemary sprigs.
3. Seal the bag, and marinate in refrigerator for at least 2 hours.
4. Spray a grill rack with nonstick, nonflammable cooking spray.
5. Preheat the grill to medium-high heat.
6. In a large bowl, combine mayonnaise, white vinegar, thyme, and lemon zest; cover and refrigerate.
7. Drain the chicken, discarding marinade.
8. Grill the chicken for 5 minutes per side, or until done.
9. Evenly spread the mayonnaise mixture on 1 side of all 12 bread slices.
10. Top 4 bread slices each with 2 slices tomato, 1 grilled chicken breast half, 2 slices bacon, another bread slice, 2 slices ham, and 1 cheese slice.
11. Top the sandwiches with the remaining 4 bread slices, mayonnaise mixture side down.
12. Wrap each sandwich in aluminum foil sprayed with nonstick, nonflammable cooking spray.
13. Place the sandwiches on the grill rack.
14. Top each sandwich with a brick, and grill for 6 minutes per side or until toasted.
15. Unwrap sandwiches and serve immediately.

chicken breasts, italian salad dressing, rosemary, mayonnaise, white vinegar, thyme, lemon zest, white bread, bacon, tomato, deli, muenster cheese

Taken from www.foodnetwork.com/recipes/paula-deen/monster-club-recipe.html (may not work)