Chicken Muffuletta

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black
• 32 ounce loaves bread french
• 1 pound rotisserie chicken breast boneless skinless thinly sliced
• 1 pound eggplant diced peeled
• 2 teaspoons thyme leaves fresh chopped
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 0.3 cup pepperoncini chopped ( 5 medium)
• 7 ounces pimiento-stuffed olives chopped
• 1 cup sharp provolone cheese diced finely
• 2 ounces genoa salami hard chopped reduced-fat
• 3 cups tomatoes seeded chopped ( 2 medium)

Equipment

• bowl
• frying pan
• paper towels
• plastic wrap

Directions

1. Spread tomato evenly onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 10 minutes.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add eggplant and onion; saut 10 minutes or until eggplant is tender and beginning to brown. Stir in thyme and pepper; cook 1 minute, stirring occasionally. Spoon eggplant mixture into a large bowl.
4. Coat pan with cooking spray.
5. Add tomato; cook 2 minutes, stirring frequently. Stir tomato into eggplant mixture. Cool to room temperature.
6. Stir olives and next 5 ingredients (through vinegar) into eggplant mixture.
7. Cut French bread loaves in half horizontally. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
8. Spread about 3 tablespoons olive mixture over bottom half of each loaf. Arrange chicken evenly on bottom halves. Top chicken evenly with remaining 3 tablespoons olive mixture; cover with top halves of loaves. Wrap loaves with plastic wrap; refrigerate up to 24 hours.
9. Cut each loaf into 3 pieces just before serving.