1 cup diced, cooked chicken
2 medium tomatoes, chopped
1 small carrot, thinly sliced
1/2 green pepper, chopped
1 green onion, sliced
1 clove garlic, minced
1/2 baguette
Marinade
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon paprika
pepper to taste
Combine vegetables and chicken. Combine marinade ingredients and pour over chicken and vegetables. Cover and refrigerate overnight.
Cut bread in half lengthwise. Carefully pull out some of the bread from the center of each half, leaving a 1/2 inch wall. Drain vegetable chicken mixture very well. Put mixture on the lower half of the baguette. Place top half of bread over the filling. Wrap tightly with foil and refrigerate till lunch time. To serve, slice baguette in 3 or 4 pieces.
Makes 3 to 4 servings.