1 loaf French bread
1 can (10 oz.) chunk white chicken, drained and flaked or (1 1/2 c.
chopped cooked chicken)
1/2 c. finely chopped onion
1/2 c. finely diced green bell pepper
1 c. (4 oz.) shredded cheddar cheese
1/4 c. mayonnaise
1 garlic clove, pressed
1 Tbsp. Pantry southwestern seasoning mix or (3/4 tsp. chili powder
and 1/2 tsp. ground cumin)
1/4 tsp. salt
2 plum tomatoes, sliced
2 Tbsp. snipped fresh cilantro or parsley
Slice bread into 20 slices, about 1/4 inch thick. Arrange in a
single layer on stone. Place chicken in bowl. Finely chop onion.
Add onion, bell pepper, 1/2 cup of the cheese, mayonnaise, garlic
pressed, seasoning mix and salt to bowl, mix well. Scoop chicken
mixture evenly over bread slices, gently flatten filling with back
of scoop. Top each bread slice with 1 tomato slice; sprinkle with
remaining cheese. Bake 15-18 minutes or until edges of bread are
golden brown and cheese is melted. Remove from oven; sprinkle with
cilantro. Serve warm.
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