INGREDIENTS

2 loaves sesame semolina (or any other Italian loaf bread), unsliced

1/2 cup yellow mustard

3–4 tbsp Local Hive Honey

½ tsp paprika

1 tsp lemon juice

1/2 cup raspberry preserves

2 lbs rotisserie chicken, shredded

1 lb bacon, cooked

1 lb extra-sharp cheddar cheese, sliced

1/2 small red onion, sliced

4 large handfuls of baby spinach

DIRECTIONS

1. Using a bread knife, cut the very top of the loaves off. You don’t want the bread pieces to be split down the middle. Just take the top off so you can hollow out the bottom 90% and fill it with your sandwich ingredients.
2. On both loaves, cut around the inside of the bottom to create a bowl, making sure not to cut all the way through the bottom crust. Remove most of the loaf’s center.
3. Whisk together the mustard, Local Hive Honey, paprika, lemon juice, and preserves. Spread plenty of this raspberry honey mustard onto the bottom bread bowls but save some for later.
4. Press the shredded chicken in a layer over the raspberry honey mustard. Then layer on bacon, cheddar cheese, red onion, and baby spinach. Make sure to really stuff them all in there.
5. Cover the sandwiches with the top bread piece and wrap them tightly with plastic wrap, squeezing the ingredients together even more. Place the sandwiches on the sturdiest shelf in your fridge and top them with heavy objects to press them down – cast iron skillets usually work well.
6. Let the flavors meld for at least 4 hours, ideally more.
7. Remove sandwiches from the refrigerator, unwrap, and slice into about 8 servings per loaf. Serve with remaining raspberry honey mustard.