South of the Border Muffuletta

1 (1 pound) loaf round sourdough bread
1/4 cup nonfat yogurt cheese
1 tablespoon sliced scallion
1 clove garlic, minced
1 teaspoon Dijon mustard
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
6 (0.5 ounce) slices fully cooked chicken breast
3 (1 ounce) slices reduced-fat Monterey Jack cheese
1 (4 ounce) can whole green chiles, drained and
    sliced in half lengthwise
4 tomato slices
Leaf lettuce

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.