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Prep 45min
Total45min
Servings8
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Ingredients
3
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2
cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2
cup chopped fresh green beans
1/2
cup quartered cherry tomatoes
1/4
cup chopped kalamata olives
2
tablespoons mayonnaise or salad dressing
4
hard-cooked eggs, diced
3/4
cup balsamic vinaigrette dressing
8
unsliced bolillo or small hoagie rolls
2
cups chopped romaine lettuce
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Steps
1
In medium bowl, gently mix all ingredients except 1/2 cup of the dressing, the rolls and romaine. Season with salt and pepper to taste.
2
Cut slit in top of each roll, being careful not to cut all the way through. If necessary, remove excess bread from interior of each to allow room for filling.
3
Stuff each roll with 1/4 cup lettuce and rounded 1/2 cup chicken mixture. Drizzle each sandwich with 1 tablespoon dressing.
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Any crusty roll can be used for this sandwich. To hold 1/2 cup of the filling, we recommend they be about 6 to 7 inches long.
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