3 tablespoons pitted and finely chopped black olives
2 tablespoons capers,
rinsed and chopped
2 tablespoons low-fat mayonnaise
1 (12-inch) loaf Italian
bread, split lengthwise
2 teaspoons olive oil
1 (16 ounce) bag frozen pepper
2 cloves garlic, minced
1 teaspoon balsamic vinegar
sliced cooked chicken breast
1/4 teaspoon salt
Ground black pepper, to taste
1/2 cup fresh basil leaves (optional)
In a small bowl, mix together the olives, capers and mayonnaise. Spread the mixture
over the cut side of the top of the loaf of bread.
In a medium skillet over high heat, combine the oil and pepper mix. Sauté until
the peppers are tender and browned, about 5 minutes.
Add the garlic and vinegar and cook for another minute.
Spoon the peppers evenly over the bottom half of the loaf of bread. Top with
the chicken, then season with salt and pepper. Add a layer of fresh basil leaves
(if using). Place the top half of the loaf on the sandwich, then cut into 6 slices.
Nutritional information per serving: 297 cal., 6 g fat (1 g sat), 15 mg chol.,
45 g carb., 14 g pro., 3 g fiber, 1130 mg sodium