Part of the recipe challenge was to use as many Mezzetta products on your sandwich entry as possible. I must admit it, they do make products that are superior to others on the market. On the other hand, if you have a preference for another brand, go for it.
Mayo Spread Ingredients: 1 cup mayo - 2 tsp granulated garlic - 4 tsp anchovy paste - 1/4 cup capers - - Mix ingredients together in a mini-chop or blender and refrigerate until you build sandwiches - - Veggie Chop Ingredients: 1/3 cup Calamata Olives, diced - 1 1/2 cups fresh tomato, diced - 1/3 cup red onion, diced - 1/4 cup pimento, diced - -mix all diced veggie together in a bowl and let sit for about 15 minutes to allow flavors to marry - Bread, Meat Cheese & Lettuce: 6 to 8 pieces fresh Parmesan cheese, shaved - 4 slices rotisserie chicken breasts - 2 leafs romaine lettuce - 2 ciabatta rolls with bottom slices hallowed leaving 1/4 inch bread - - Herb Mix: 1/4 fresh basil - 1/4 cup fresh parsley - 2 tbls fresh oregano, all chopped - -
Build your sandwich: Spread the mayo mix into the hallowed out ciabatta bread, place lettuce atop the spread, then sliced chicken breast, then veggie chop. Leave the sandwich open for plating beside the freshly chopped herb mix allowing each individual to use the herbs to taste.