SOUTH OF THE BORDER MUFFULETTA
This is a good Southwestern version one of New Orleansâ€™
1 (1 lb.) loaf round sourdough bread
1/4 C. nonfat yogurt cheese
1 T. sliced scallion
1 clove garlic, minced
1 tsp. Dijon mustard
1/8 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. ground turmeric
6 (0.5 oz.) slices fully cooked chicken breast
3 (1 oz.) slices reduced-fat Monterey Jack cheese
1 (4 oz.) can whole green chiles, drained and sliced in half lengthwise
4 tomato slices
Cut loaf in half crosswise. Cut circle 1 inch from outer edge of
crust. Remove bread from circle to 1-inch depth. Reserve bread
for future use. Set halves aside.
Combine yogurt cheese, onion, garlic, mustard, chili powder,
cumin and turmeric in small mixing bowl. Spread evenly over
inside of top and bottom halves of loaf.
Layer 2 chicken slices, half of chiles, 2 tomato slices and lettuce
on bottom half of loaf. Repeat layers once. Top with 2 chicken
slices and 1 cheese slice.