• 12servings
  • 329calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups chopped seeded tomato (about 2 medium)

  2. Cooking spray

  3. 8 cups diced peeled eggplant (about 1 pound)

  4. 1 1/2 cups chopped onion

  5. 2 teaspoons chopped fresh thyme

  6. 1/4 teaspoon black pepper

  7. 1 1/3 cups chopped pimiento-stuffed olives (about 7 ounces)

  8. 1/4 cup chopped pepperoncini (about 5 medium)

  9. 4 ounces sharp provolone cheese, finely diced (about 1 cup)

  10. 2/3 cup (2 ounces) chopped reduced-fat hard salami

  11. 1 tablespoon olive oil

  12. 1 tablespoon balsamic vinegar

  13. 4 (8-ounce) loaves French bread

  14. 1 pound skinless, boneless rotisserie chicken breast, thinly sliced

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. Stir olives and next 5 ingredients (through vinegar) into eggplant mixture.

  5. 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.


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