Raspberry Chicken Sandwiches

These taste gourmet. I was entirely sick of thinly sliced turkey breast and ham with cheddar cheese and boring mayo. This will make you rethink sandwiches. It's hearty, yet very fresh and summery.

1 cup chili sauce (in the Asian section)
3/4 cup raspberry jam (yummy with strawberry too)
2 TBSP red wine or cider vinegar
1 TBSP Dijon
6 boneless, skinless chicken breast halves
2 TBSP + 1/2 cup olive or vegetable oil (divided)
1/2 tsp salt
1/2 tsp pepper
24 slices of french bread
12 slices Munster cheese
Lettuce if desired

In a small saucepan, combine first 4 ingredients. Boil. Reduce heat and simmer uncovered for 2 minutes. Set aside 1 cup for serving and remaining for basting. Flatten chicken to 1/4 inch thickness (a rolling pin works if you don't have a chicken smasher). Cut in 1/2 and place in a Ziploc bag to coat. Brush the rest of the oil over bread.

Grill chicken, uncovered over medium heat for 5-7 minutes or until the juices run clear, basting frequently with raspberry sauce.

Grill bread (or fry), uncovered until slightly brown. Turn bread, top with cheese. Grill 1-2 minutes longer. Place chicken, lettuce, and raspberry sauce on bread. (Or you can use sauce for dipping, like a French dip, although thicker)

YIELD: 12 sandwiches