Raspberry Chicken Sandwiches - cooking recipe

Ingredients

1 cup chili sauce
3/4 cup raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 boneless chicken breasts
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
24 slices French bread
1/2 cup olive oil
12 slices muenster cheese, halved
shredded lettuce
12 slices tomatoes

Preparation

Combine the chili sauce, preserves, vinegar and mustard in a saucepan; bring to a boil.
Reduce the heat and simmer for 2 minutes.
Set aside 1 c of the sauce for drizzling on the sandwich.
Flatten the breasts to 1/4\" thick and cut in half widthwise.
Place in a resealable plastic bag; add 2 T oil, salt and pepper.
Turn the sealed bag to coat.
Grill the chicken over medium heat until the juices run clear (about 5-7 minutes per side), basting often with the remaining sauce.
Remove the chicken from the grill and keep it warm.
Using the 1/2 c of oil, brush on both sides of each piece of bread.
Grill until lightly browned on one side.
Turn the bread over and top each slice with a piece of cheese.
Grill until the bottom of the bread is lightly toasted and cheese is slightly melted.
To make each sandwich, top half of the slices of bread with a piece of chicken, lettuce, tomato and drizzle on some of the 1 c raspberry sauce.
Top with the remaining slices of bread.