ingredients
- Mezzetta® California Hot Mix Vegetables, chopped
- 3 Tbsp. liquid from Hot Mix Vegetables
- 1 Tbsp. sugar
- 1 large French baguette
- 2 Tbsp. Mezzetta® Extra Virgin Italian Olive Oil
- 1 Tbsp. Asian fish sauce (Nam Pla) - optional
- 1 tsp. soy sauce
- 3 Tbsp diced Mezzetta® Garlic Stuffed Olives, roughly chopped
- 1/2 red onion, cut into 1/4-inch rings
- 3/4 c. packed cilantro sprigs
- 2 cooked chicken breasts from a rotisserie chicken, thinly sliced
- 3 Tbsp. mayonnaise
- 2 Pieces Mezzetta® Deli Sliced Roasted Sweet Bell Pepper Strips
- Lettuce leaves
- *Calculated ingredients may not always be as accurate as the original recipe.
preparation
Heat oven to 350ºF with rack in middle. Spoon out 2 cups California Hot Mix Vegetables. Pour 3 tablespoons liquid from the jar in a medium bowl and whisk in the sugar. Combine Hot Mix Vegetables with the marinade, stir and let sit for 10-15 minutes.
Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
Mix together Extra Virgin Olive Oil, fish sauce, and soy sauce and brush on cut sides of bread. Drain the marinated vegetables. In a separate bowl, dice the pepper strips, add to the mayonnaise and stir.
To assemble the sandwich, spread a layer of the mayonnaise mixture on to the bottom of the bread, top the sandwich bottom with Garlic Stuffed Olives, sliced onion, and cilantro. Arrange the chicken, marinated vegetables and lettuce on top. Cut the sandwich crosswise into fourths.
This is one of the delicious finalists from the 2009 Make That Sandwich Recipe Contest! It was created by Peter Halferty of Corpus Christi, TX. For more details go to makethatsandwich.com
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