Rotisserie chicken is a real time-saver when preparing this yummy sandwich.
2 tablespoons light mayonnaise
2 teaspoons stone-ground or Dijon mustard
1 (12-ounce) loaf French bread
2 1/2 cups chopped cooked chicken
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
5 (3/4-ounce) slices smoked provolone cheese (such as Boar's Head)
10 fresh basil leaves
How to Make It
Combine mayonnaise and mustard in a small bowl; stir well.
Cut bread in half horizontally. Spread mayonnaise mixture evenly over cut sides of bread. Place bread halves, cut sides up, on a baking sheet. Place chicken on bottom half of bread; top with bell pepper and cheese slices, overlapping cheese slices as necessary.
Broil sandwich 2 minutes or until cheese melts. Place basil leaves over melted cheese; replace top half of loaf. Cut sandwich into 6 equal portions.