Direction
1. Preheat 2-sided tabletop grill. Prepare
chutney by combining sun-dried tomato spread, pineapple preserves, and vinegar
in microwave-safe bowl. Cover and microwave on HIGH 30 seconds to soften ingredients;
mix until well-blended.
2. Cut bread diagonally into eight long 1/2-inch-thick slices, using whole loaf
except ends. Spread chutney on one side of each slice. Layer half of bread slices
(chutney-side up) with cheese and chicken tenders. Top with remaining bread slices;
gently compress sandwiches to flatten for grilling.
3. Coat grill with cooking spray. Place sandwiches on grill and press lid down
firmly. Cook 5–6 minutes, occasionally pressing lid, until crisp and golden.
Slice each sandwich in half. Serve with extra chutney for dipping.
