Tomato Pan Bagna

This quick and easy sandwich makes an ideal picnic item, or a perfect light dinner for those hectic nights when time is precious. 

4    Ontario greenhouse tomatoes, chopped
1    Ontario greenhouse pepper, seeded and chopped
½    Cup sliced radish
3    Green onions, sliced
1    Clove garlic, minced
1    Baguette
1    Cup shredded, cooked chicken
   
Combine tomatoes, peppers, radish, onions and garlic in a bowl. Pour dressing over vegetables and refrigerate for at least 30 minutes.

Cut a baguette in half lengthwise. Carefully pull out some of the bread from each half. Leave a ½” wall. Using a slotted spoon, place one half of the salad mixture into the lower half of baguette. Arrange shredded chicken over salad. Mound remaining salad mixture over chicken. Place top of baguette over filling. Wrap securely with foil and refrigerate 3 hours.

To serve, remove foil and cut sandwich into 2” pieces.

Dressing
   
Whisk together 1/3 cup olive oil, 2 tbsp red wine vinegar, ½ tsp salt, ¼ tsp paprika and freshly ground pepper.