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Chicken and Swiss Melt

List of Ingredients





Makes 8 servings
Prep time: 15 minutes
Cook time: 7 minutes

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 Neufchâtel cheese, softened
1 large tomato, sliced
6 ounces Monterey Jack cheese, sliced



Recipe



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 Neufchâtel cheese. In order, layer chicken, tomato slices, Jack cheese and Swiss-covered mushrooms. Cover with top of loaf.