I served this lovely sandwich to my mother and sister for lunch when they flew in from Nevada for our son’s graduation last spring. Not only is it fairly easy to toss together (with a little pre-chopping and dicing), but it’s delicious and oh-so-pretty. The Kalamata olives and pepperoncini are the real stand-outs in this dish. Wonderful!

Tomato-Chicken-Kalamata Open-Faced Sandwich

2 tsp lemon zest

2 tbsp lemon juice

2-15 oz cans chicken breast, drained

3 cups diced tomatoes (I used Campari)

1 cucumber, peeled and diced

1/2 cup Kalamata olives, sliced

1/2 cup feta cheese, crumbled

1/2 cup parsley, minced

1/4 cup green onions, sliced

1/4 cup pepperoncinis, chopped

2 tbsp olive oil

1 tsp sea salt

1/2 tsp ground black pepper

4 thick slices french bread, cut on the diagonal

olive oil (for french bread)

sea salt

1) Preheat oven to 375 degrees

2) To large bowl, add lemon zest, lemon juice, chicken, tomatoes, cucumber, Kalamata olives, feta cheese, parsley, green onions, pepperoncinis, 2 tbsp olive oil, sea salt, and black pepper; set aside

3) Brush top of each french bread slice with olive oil and lightly sprinkle with sea salt; bake in oven 7-8 minutes

4) Place a french bread slice on each of 4 plates; spoon chicken salad over bread and serve

Makes: 4 hearty servings/6 lighter servings (if you add a couple slices of french bread)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/22/12.