Cilantro-Chicken Sandwiches

Photo: Beth Galton
Turn a plain chicken sandwich into a super stacker for dinner by topping French bread (drizzled with a homemade cilantro-olive oil dressing) with grilled vegetables, rotisserie chicken, and freshly sliced tomatoes.

Yield:

4 servings

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calcium 102 mg
Calories 921
Caloriesfromfat 0 %
Carbohydrate 86 g
Cholesterol 63 mg
Fat 51 g
Fiber 7 g
Iron 5 mg
Protein 33 mg
Satfat 12 g
Sodium 1150 mg

Ingredients

1/2 cup fresh cilantro leaves
5 tablespoons olive oil
1/4 teaspoon kosher salt
4 pounds grilled or roasted chicken, preferably marinated or seasoned, cut up
1 long loaf French bread
2 large tomatoes, sliced
1/3 cup grilled vegetables (eggplant, zucchini, tomato, red onion), cut up
1 10-ounce bag potato chips

Preparation

In a blender or food processor, combine the cilantro, olive oil, and salt and process until smooth.

Cut the chicken meat off the bones. Reserve all the bones and the meat from half a breast for another use. Slice the bread in half lengthwise and drizzle each half with the cilantro oil. Layer the sliced tomatoes, chicken meat, and grilled vegetables on the bottom half of the bread. Top with the second half and cut the sandwich into 4 pieces. Serve with potato chips.

Note:

Jane Kirby,

August 2002