4 each Boneless skinless chicken breasts (4 oz./115 g)
8 slices French bread, sliced 1/2-inch thick
8 slices Casino Swiss Slices (15 g)
1/2 cups Pitted green olives, coarsely chopped
1/2 cups Red onion, very thinly sliced
1/4 cups Golden raisins
2 cups Butter
Dressing and harissa. Divide mixture in half. Combine chicken and half the dressing mixture. Refrigerate 24 hours to marinate. Refrigerate remaining dressing mixture separately until ready to use.
Chicken from marinade; discard marinade. Cook on lightly greased grill on medium-high heat 6 to 7 min. on each side or until done (165ºF [74ºC]). Cool; thinly slice and refrigerate until use.
For each serving:
1 bread slice with 1/2 Tbsp. (7 mL) of the reserved dressing mixture. Top with 1 cheese slice, 1 sliced chicken breast, 2 Tbsp. (30 mL) each olives and onions, 1 Tbsp. (15 mL) raisins and second cheese slice. Top with 1 bread slice spread with 1/2 Tbsp. (7 mL) dressing mixture.
1-1/2 tsp. (7 mL) butter in skillet or on flat-top grill on medium-high heat. Cook sandwich 2 to 3 min. on each side or until golden brown and cheese is melted. Serve immediately.