1 store-roasted rotisserie chicken
1/3 cup balsamic vinaigrette salad dressing
2 teaspoons Dijon mustard
Salt and black pepper to taste
6 ounces fresh portobello mushrooms, sliced 1/2-inch thick
3 tablespoons butter, melted
4 ounces Swiss cheese, shredded
1 large loaf Italian bread, cut in half lengthwise
8 ounces Neufchatal cheese, softened
1 large tomato
6 ounces Monterey Jack cheese, sliced
Remove the chicken meat from the bones and tear or cut into bite-size pieces. Mix the chicken with the balsamic vinaigrette dressing and Dijon mustard. Season with salt and pepper.
Preheat the broiler. Brush mushrooms with butter and place under broiler for 5 minutes. Turn them and cover with Swiss cheese. Return to the broiler for 2 more minutes or until the cheese is lightly browned.
Spread the bottom of the loaf of bread with the Nuefchatel cheese. In order, layer chicken, tomato slices, Monterey Jack cheese and Swiss-covered mushrooms. Cover with top of loaf and serve.