We’ve added fresh rosemary to these hearty harvest sandwiches, but you can substitute your favorite herbs such as thyme or basil.
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4 cups shredded cooked deli rotisserie chicken
1/2 cup sweetened dried cranberries
1/3 cup sliced green onion
1/3 cup mayonnaise
1 medium (1 cup) tart green apple, cored, chopped
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh rosemary
6 (3 1/2-inch) round rolls, cut in half horizontally
6 (3/4-ounce) slices Cheddar cheese
*Substitute 1 teaspoon dried rosemary leaves.
Heat oven to 375°F.
Combine all ingredients except rolls and cheese in medium bowl; mix well.
Divide chicken mixture between bottom half of rolls. Top each with 1 slice cheese and top half of roll. Wrap each sandwich in aluminum foil; place onto ungreased baking sheet. Bake for 12 to 15 minutes or until heated through.
Use your favorite moist, hearty rolls in this recipe.