Ingredients: 1 medium cucumber 3/4 cup Italian dressing, divided 1 yellow squash, sliced 1 cup sliced fresh mushrooms 1/2 small purple onion 1/4 teaspoon salt 1/4 teaspoon pepper 4 boneless, skinless chicken breasts 1 (16-ounce) package French bread loaves 8 fontina cheese slices 1 cup alfalfa sprouts
Directions:1. Cut cucumber in half; remove seeds, and cut into slices. Toss together cucumber, 1/2 cup dressing, and next 5 ingredients. Chill 4 hours. 2. Combine remaining 1/4 cup dressing and chicken; chill 4 hours. 3. Drain vegetables, reserving marinade. 4. Cut each bread loaf crosswise in half; split and brush cut sides with reserved marinade. Place bread on an ungreased baking sheet. 5. Bake at 400*F (205*C) for 10 minutes. 6. Drain chicken, discarding marinade. 7. Grill chicken, covered with grill lid, over medium-high heat (350* to 400*F / 175* to 205*C) 7 minutes on each side or until chicken is done. Cool. 8. Arrange chicken on bottom bread halves; top with cheese, vegetable mixture, sprouts, and top bread halves. Wrap in plastic wrap, and chill 1 hour. |