Name: Chicken-Bacon Pressed Picnic Sandwiches
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Raspberry preserves - ¼ cup; Horseradish mustard, or to taste - 3 tablespoons; Bread - 1 (1 pound) loaf; Louis Rich Deli Thin Rstd Chicken Breast - 6 ounces; Cooked bacon - 6 thick slices; Havarti cheese - 2 slices; Romaine lettuce, chopped - 4 leaves

Ingredients for - Chicken-Bacon Pressed Picnic Sandwiches

1. Raspberry preserves ¼ cup

2. Horseradish mustard, or to taste 3 tablespoons

3. Bread 1 (1 pound) loaf

4. Louis Rich Deli Thin Rstd Chicken Breast 6 ounces

5. Cooked bacon 6 thick slices

6. Havarti cheese 2 slices

7. Romaine lettuce, chopped 4 leaves

How to cook deliciously - Chicken-Bacon Pressed Picnic Sandwiches

1 . Stage

Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.

2 . Stage

Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.

3 . Stage

Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.

4 . Stage

When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.