Warm Tuscan Chicken Sandwiches

National Chicken Council
  • Yield: 4 servings


1pound pre-cooked chicken, sliced
2teaspoons fresh rosemary, minced
2teaspoons fresh basil, minced
1 garlic clove, minced
1/2teaspoon kosher salt
1/2teaspoon freshly ground black pepper
1loaf crusty baguette, split lengthwise and soft insides removed
2tablespoons olive oil
1/3pound sliced Provolone cheese
8 sundried tomatoes in oil, drained and cut into strips


  1. Preheat oven 350F.
  2. Combine rosemary, basil, garlic, salt and pepper and set aside. Brush inside of baguette halves with olive oil. Sprinkle evenly with herb mixture.
  3. Place sliced chicken, Provolone and sun-dried tomato strips evenly on one baguette half. Put other half of baguette on top, press down slightly and tie the baguette, at 2-inch intervals, with kitchen string, if desired.
  4. Put baguette on a baking sheet and into the hot oven. Bake until warmed through and cheese is melted, about 10 to 12 minutes.
  5. Remove from oven and let rest for 5 minutes. Remove strings and cut into quarters before serving.

Nutritional Info *per serving

  • Calories 610
  • Fat 28g
  • Saturated Fat 10g
  • Carbohydrate 38g
  • Fiber 2g
  • Protein 49g