Monumental Muenster Melt

This is a fabulous melt sandwich with chicken, cheeses, apricot preserves, almonds, a wonderful melty Brie and raspberry vinaigrette salad dressing.

Monumental Muenster Melt


  • 1 (1 1/2 pound) loaf round sourdough bread
  • 1/2 cup raspberry vinaigrette salad dressing
  • 12 ounces pre-cooked chicken slices
  • 4 ounces brick cheese, sliced
  • 4 ounces Muenster cheese, sliced
  • 6 ounces apricot preserves
  • 1/4 cup almonds, sliced and toasted*
  • 8 ounces Brie, sliced

* To toast almonds, place almonds on baking sheet in preheated 350 degrees F oven and bake until lightly toasted, 5 to 7 minutes.


  1. Heat oven to 350 degrees F.
  2. With a serrated knife, slice horizontally through top of bread.
  3. Pull out soft center from bottom portion of loaf, making a bread bowl.
  4. Drizzle bottom and top halves of loaf with salad dressing.
  5. Fill bread bowl with chicken, brick and Muenster cheese slices.
  6. Spread preserves over cheese and sprinkle with almonds.
  7. Top with Brie slices. Place bread top over filled bowl.
  8. Wrap with foil and bake for 25 to 30 minutes.
  9. Slice into 6 wedges and serve.

Servings: 6

Provided by Mary Pat Cox, Scottsdale, AZ.

Recipe and photo used with permission from: American Dairy Association