|(Sally Pasley Vargas for The Boston Globe)|
|1||baguette, cut into 4 lengths or 4 sub rolls|
|1||cup vegetables with their sauce|
|4||chicken thighs, meat shredded|
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