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(Sally Pasley Vargas for The Boston Globe) |
Sunday Supper & More
Serves 4
| 1 | baguette, cut into 4 lengths or 4 sub rolls |
| 1 | cup vegetables with their sauce |
| 4 | chicken thighs, meat shredded |
| 8 | slices provolone |
1. Cut the baguette into 4 even-size pieces and halve each horizontally or halve the sub rolls horizontally.
2. With tongs, remove the vegetables from the sauce. In a bowl, combine the chicken with enough sauce to moisten it. Spread it over the bottom half of each roll. Top with a large spoonful of leftover vegetables and 2 slices of provolone. Cover with the other half of the bread.
3. Heat a large nonstick or cast-iron skillet over medium heat. When the pan is hot, add the sandwiches and another heavy skillet. The bread will flatten under the weight. Cook for 5 minutes or until the undersides are brown. Turn and continue cooking for 3 minutes or until the sandwiches are hot and the cheese melts. If using a sandwich press or panini maker, follow the manufacturer’s instructions. Halve the sandwiches.
Sally Pasley Vargas 
© Copyright 2010 Globe Newspaper Company.
