Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

DENVER CHICKEN & CHILI PEPPER CHEESEWICH




Source of Recipe


the web


List of Ingredients




8 slices (1/4" thick) bakery cheese bread
1/2 c. mustard mayonnaise (stir 1 tbsp. Dijon mustard with 1/2 c. mayonnaise)
4 slices Raciette OR Gruyer cheese
2 c. smoked chicken breast, shredded
1/2 c. toasted red pepper, peeled, seeded & diced
1/4 c. roasted poblano chili pepper, peeled, seeded & diced
8 tbsp. (1 stick) butter, softened

Recipe



Lay out bread and spread with mayonnaise. Lay cheese on 4 slices. In small bowl, combine chicken and peppers, and season with salt and pepper. Cover remaining bread with chicken mixture. Top with cheese- covered slices to make sandwiches.

Spread top of each sandwich with butter. In nonstick skillet, over medium heat, cook each sandwich, butter-side down and spread top side with butter. Cover and continue to cook for 3 minutes, or until bottom is golden. Turn over and cook for 3 minutes. Cut sandwiches diagonally.