Recipes Main Dishes Sandwich Recipes Chicken Chicken-Bacon Pressed Picnic Sandwiches Be the first to rate & review! 2 Photos The sweet and tangy combination of raspberry preserves with horseradish mustard is uniquely delicious. Swipe any leftover chicken in the sauce when nobody is looking if you love that sweet/savory combination as much as I do! Submitted by Rebekah Rose Hills Published on September 27, 2021 Save Rate Print Share Close Add Photo Prep Time: 15 mins Additional Time: 8 hrs Total Time: 8 hrs 15 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Directions 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. Cook's Notes: You can use any bread you like and honey mustard instead of horseradish mustard. Don't make this more than one day in advance. The sauce may make the bread a little soggy the longer it sits. You can serve this immediately without refrigerating. Just give it a good press after step 2, then slice and serve. It just won't meld together as much as it would if it gets the chance to sit overnight. I Made It Print Nutrition Facts (per serving) 798 Calories 37g Fat 75g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 798 % Daily Value * Total Fat 37g 47% Saturated Fat 13g 65% Cholesterol 102mg 34% Sodium 2850mg 124% Total Carbohydrate 75g 27% Dietary Fiber 4g 13% Total Sugars 19g Protein 41g 82% Vitamin C 3mg 3% Calcium 269mg 21% Iron 6mg 33% Potassium 483mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.