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Rotisserie chicken or your leftovers are base these sandwiches from National Chicken Council.

Rotisserie chicken, or your leftovers, are the base of these sandwiches from the National Chicken Council.

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Updated: May 9, 2012 9:50AM


2 teaspoons rosemary, minced

2 teaspoons basil, minced

1 garlic clove, minced

½ teaspoon kosher salt

½ teaspoon freshly ground black

1 loaf crusty baguette, split
lengthwise, soft insides removed

2 tablespoons olive oil

1 pound rotisserie or pre-cooked chicken, sliced

1/3 pound sliced Provolone cheese

8 sun-dried tomatoes in oil, drained and cut into strips

Preheat oven to 350 degrees. Combine rosemary, basil, garlic, salt and pepper; set aside. Brush inside of baguette halves with olive oil. Sprinkle evenly with herb mixture. Place sliced chicken, Provolone and sun-dried tomato strips evenly on baguette half. Put other baguette half on top, press down slightly and, if desired, tie baguette, at 2-inch intervals, with kitchen string.

Put baguette on baking sheet and into hot oven. Bake until warmed through and cheese is melted, 10 to 12 minutes. Remove from oven and let rest 5 minutes. Remove strings and cut into quarters before serving.

National Chicken Council

Nutrition facts per serving: 1,110 calories, 53 g fat, 17 g saturated fat, 268 mg cholesterol, 77 g carbohydrates, 37 g sugars, 82 g protein, 1,239 mg sodium, 3 g fiber

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