Sandwiches for dinner? Why not! When you tuck flavorful Greek salad into a baguette, leftover chicken morphs into a family-pleasing Mediterranean meal.

Prep Time: 10 minutes, cook time: none, servings: 4

Ingredients
2/3 cup (4 ounces) crumbled feta cheese 
2 scallions, chopped
16 cherry tomatoes (1 pint), quartered 
1 large baguette or 4 hearty sandwich rolls
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cups (12 ounces) sliced cooked chicken 
Directions
1. In a small bowl, combine feta and scallions and mix well. Add tomatoes and toss gently.
2. Slice open baguette or rolls and drizzle vinegar and oil over cut sides of bread. Arrange sliced chicken on bottom half and cover with feta mixture. Close bread, slice and serve.

Ingredients

2/3 cup (4 ounces) crumbled feta cheese 

2 scallions, chopped

16 cherry tomatoes (1 pint), quartered 

1 large baguette or 4 hearty sandwich rolls

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cups (12 ounces) sliced cooked chicken 

Directions

1. In a small bowl, combine feta and scallions and mix well. Add tomatoes and toss gently.

2. Slice open baguette or rolls and drizzle vinegar and oil over cut sides of bread. Arrange sliced chicken on bottom half and cover with feta mixture. Close bread, slice and serve.

Excerpted from Cook What You Love, by Bob and Melinda Blanchard, published by Clarkson Potter, a division of  Random House, Copyright 2005, www.clarksonpotter.com. Recipes adapted by Jen Sperazza.   

Photo: Ellen Silverman