Ingredients Jump to Instructions ↓

  1. 1 store-roasted rotisserie chicken, approximately

  2. 2 pounds 1/3 cup balsamic vinaigrette salad dressing

  3. 2 teaspoons Dijon mustard Salt to taste Freshly ground pepper to taste

  4. 6 ounces portabello mushrooms, sliced 1/2-inch thick

  5. 3 tablespoons butter, melted

  6. 4 ounces Swiss cheese, shredded

  7. 1 large loaf crusty Italian bread, cut in half lengthwise

  8. 8 ounces Neufchâtel cheese, softened

  9. 1 large tomato, sliced

  10. 6 ounces Monterey Jack cheese, slice

Instructions Jump to Ingredients ↑

  1. 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.


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