Recipe: Chicken Muffuletta Sandwich (using eggplant and rotisserie chicken)

CHICKEN MUFFULETTA SANDWICH

3 cups chopped seeded tomato (about 2 medium)
8 cups diced peeled eggplant (about 1 pound)
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1/4 teaspoon ground black pepper
1 1/3 cups chopped pimiento-stuffed olives (about 7 ounces)
1/4 cup chopped pepperoncini (about 5 medium)
4 ounces sharp provolone cheese, finely diced (about 1 cup)
2/3 cup (2 ounces) chopped reduced-fat hard salami
1 tablespoon olive oil
1 tablespoon balsamic vinegar
4 loaves (8 ounces each) French bread
1 pound skinless, boneless rotisserie chicken breast, thinly sliced

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; saute 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; set aside.

Coat pan with cooking spray. Add tomato; cook 2 minutes, stirring frequently. Stir tomato into eggplant mixture. Cool to room temperature.

Stir olives, pepperoncini, cheese, salami, olive oil and 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.

Makes 12 servings (serving size: 1 piece)
Source: Cooking Light magazine, March 2006