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Mediterranean Chicken on Baguette Makes 4 large sandwiches Left whole, this sandwich is a great choice to transport to a friend's house for lunch or a casual supper. Wrap it in foil or waxed paper and then cut it in pieces when you arrive. Ingredients 8 oz. (225 g) diced, skinless, cooked chicken ¼ green pepper, finely diced ¼ red pepper, finely diced 3 green onions (use all of the white and ¾ of the green part of the onion), quartered lengthwise and then finely chopped ¼ cup (60 mL) Basic Mayonnaise (see recipe) or good store-bought mayonnaise 1 tsp. (5 mL) red wine vinegar 1 tsp. (5 mL) dried, or 2 tsp. (10 mL) minced fresh oregano salt and freshly ground black pepper 1 baguette 4 to 5 leaves of Boston or leaf lettuce Instructions In a bowl, mix the chicken, peppers, and onion. In a separate bowl, mix the mayonnaise with the vinegar and oregano to taste. Toss the mayonnaise mixture into the chicken and season with salt and pepper. The chicken should taste quite tart. Add more mayonnaise and vinegar if the mixture seems too dry. Cut the baguette horizontally so that you have a top and bottom. You may need to remove some of the middle. Line the bottom with lettuce leaves, and cover with chicken. Close the baguette and cut into 4 pieces, if serving right away.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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