How to Make Chicken-Bacon Pressed Picnic Sandwiches - A Step-by-Step Guide

When it comes to picnics, nothing beats a delicious and convenient sandwich that can be easily packed and enjoyed outdoors. And if you're looking for the ultimate picnic sandwich that's sure to impress everyone, look no further than these Chicken-Bacon Pressed Picnic Sandwiches. Packed with flavor, texture, and visual appeal, these sandwiches are perfect for any outdoor gathering, from a casual park picnic to a more formal al fresco dining experience.

These sandwiches are not your aver...

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Ingredients

  • ¼ cup raspberry preserves
  • 3 tablespoons horseradish mustard, or to taste
  • 1 (1 pound) loaf bread
  • 6 ounces Louis Rich Deli Thin Rstd Chicken Breast
  • 6 thick slices cooked bacon
  • 2 slices Havarti cheese
  • 4 leaves romaine lettuce, chopped

Information

  • Prep Time: 15 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
  • 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.
  • 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.
  • When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.
  • Nutrition

    798 cal.

    • Total Fat: 37g
    • Saturated Fat: 13g
    • Cholesterol: 102mg
    • Sodium: 2850mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 4g
    • Total Sugars: 19g
    • Protein: 41g
    • Vitamin C: 3mg
    • Calcium: 269mg
    • Iron: 6mg
    • Potassium: 483mg