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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.

Kathryn Conrad
Recipe by Cooking Light March 2006

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Credit: Jan Smith

Recipe Summary

Yield:
12 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread tomato evenly onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 10 minutes.

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  • 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.

Nutrition Facts

329 calories; calories from fat 22%; fat 8.2g; saturated fat 2.8g; mono fat 2.7g; poly fat 0.7g; protein 21.7g; carbohydrates 44.9g; fiber 3.1g; cholesterol 45mg; iron 3.1mg; sodium 1004mg; calcium 96mg.
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