Recipes

Prep/Cook Time: 10 Minutes
Servings: 6
Average Rating:

YOU MAY ALSO LIKE

Mediterranean Chicken	Chicken Apricot and Cream Cheese Appetizer Tarts	Close to the Border Grilled Chicken	Roaster with Winter Fruit Dressing and Pear Wreath	Sherried Chicken

1	package PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) (246)
	Alternate Perdue Products:
	PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted (9 oz.) PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted (9 oz.) (224)
6	(4 ounces) French bread loaf, 6 soft hoagie rolls, or 6 other sandwich rolls
6	thin Swiss cheese slices (about 6 ounces)
6	thin honey-roasted ham slices (about 6 ounces)
12	dill pickle
	Softened butter for brushing
	For the Spread
1/4	cup mayonnaise
1/4	cup mustard
1	tablespoon fresh lime juice
1	teaspoon minced garlic

1. Stir together the spread ingredients in a small bowl.
2. Cut the bread segments or rolls in half lengthwise.  Spread the mayonnaise mixture on both cut sides.  For each sandwich, over the bottom, layer 1 cheese slice, 1 ham slice, about 4 chicken strips, and 2 pickle "planks."  Close the sandwich and press.  Lightly brush the top and bottom of the sandwich with butter.
3. Toast the sandwiches in a preheated Panini grill for 2 to 3 minutes or until the bread is golden and the cheese is melted.  Or toast the sandwiches in a skillet or stovetop grill pan over medium heat for about 2 minutes per side.  Place another heavy skillet, bottom down, on top of the sandwiches and press gently for even browning.  (Make sure the griddle or grill pan is not too hot.  Otherwise, the crust will burn before the cheese melts.)
4. Depending on the size of your Panini grill, skillet, or grill pan, you may need to toast the sandwiches in two batches.
5. Slice the sandwiches diagonally and serve warm.

Note