Categories: Sandwitch

Ingredients

• 1/3 cup vegetable stock
• 1 cup packed basil leaves
• A handful fresh flat-leaf parsley
• A handful fresh mint leaves
• 1/4 cup extra-virgin olive oil
• 1 large clove garlic, peeled
• Kosher salt
• 1/2 cup freshly grated Parmigiano-Reggiano
• 4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips
• 1 small red onion or 1/2 medium onion, very thinly sliced or chopped
• 1 rotisserie chicken
• Freshly ground black pepper
• 4 sesame sub rolls, split
• Olive oil and herb potato chips, for serving

Directions

1. Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.

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