Monster Club


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Recipe Courtesy of

54321 Based on 1 Review

Servings: 4
Prep Time: 2 hours 17 min
Cook Time: 23 min
Difficulty: Easy

Ingredients Add to grocery list

2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
1 (8-ounce) bottle Italian salad dressing
3 sprigs fresh rosemary
1 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon chopped fresh thyme
1 teaspoon lemon zest
12 slices white bread
8 slices bacon, cooked
8 slices plum tomato
8 slices deli ham
4 slices Muenster cheese

Directions

Cut each chicken breast into 2 equal serving portions. In a large re-sealable plastic bag, combine the chicken, salad dressing, and rosemary sprigs. Seal the bag, and marinate in refrigerator for at least 2 hours.

Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.

In a large bowl, combine mayonnaise, white vinegar, thyme, and lemon zest; cover and refrigerate.

Drain the chicken, discarding marinade. Grill the chicken for 5 minutes per side, or until done.

Evenly spread the mayonnaise mixture on 1 side of all 12 bread slices. Top 4 bread slices each with 2 slices tomato, 1 grilled chicken breast half, 2 slices bacon, another bread slice, 2 slices ham, and 1 cheese slice. Top the sandwiches with the remaining 4 bread slices, mayonnaise mixture side down.

Wrap each sandwich in aluminum foil sprayed with nonstick, nonflammable cooking spray. Place the sandwiches on the grill rack. Top each sandwich with a brick, and grill for 6 minutes per side or until toasted. Unwrap sandwiches and serve immediately.

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Reader Comments:

54321

I watched your program Sat. 2-25-2012 where you had twin girls on the show and they cooked a unstuffed cabbage soup. I have been trying to find the recipe and have not been able to do so. They put instant cook rice in the meatballs. Paula Deen also cooked her beef brisket which I was able to get the recipe for, but would also really like the unstuffed cabbage soup. Thanks.

By Carolyn Aderholt on February 25, 2012

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