- Calories 329
- Caloriesfromfat 22%
- Fat 8.2g
- Satfat 2.8g
- Monofat 2.7g
- Polyfat 0.7g
- Protein 21.7g
- Carbohydrate 44.9g
- Fiber 3.1g
- Cholesterol 45mg
- Iron 3.1mg
- Sodium 1004mg
- Calcium 96mg
Chicken Muffuletta
This make-ahead sandwich is a lighter take on an old New Orleans favorite. Use a fork to scrape the bread and hollow the loaves.
How to Make It
Spread tomato evenly onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 10 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant and onion; sauté 10 minutes or until eggplant is tender and beginning to brown. Stir in thyme and pepper; cook 1 minute, stirring occasionally. Spoon eggplant mixture into a large bowl.
Coat pan with cooking spray. Add tomato; cook 2 minutes, stirring frequently. Stir tomato into eggplant mixture. Cool to room temperature.
Stir olives and next 5 ingredients (through vinegar) into eggplant mixture.
Cut French bread loaves in half horizontally. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread about 3 tablespoons olive mixture over bottom half of each loaf. Arrange chicken evenly on bottom halves. Top chicken evenly with remaining 3 tablespoons olive mixture; cover with top halves of loaves. Wrap loaves with plastic wrap; refrigerate up to 24 hours. Cut each loaf into 3 pieces just before serving.
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