Take a Walk on the Light Side

In the warm-weather months I often revise menus for entertaining to include lighter dishes. Chilled soups, salads and sandwiches are all main-course possibilities when it’s hotter outside. Recently I sampled a sandwich that would make a perfect entree for summer dining.

The sandwich was made with slices of grilled sourdough bread and filled with a delicious mixture of stewed tomatoes, big chunks of roasted chicken breast and slivered black olives. The combination of flavors and textures--the chunky tomatoes with their slightly acid taste, the tender chicken meat and the salty olives--all worked beautifully together.

These sandwiches would be good served with a bowl of warm corn chowder or a cup of chilled cucumber soup. Fresh strawberries and sliced peaches garnished with sprigs of mint could complete the menu.

PROVENCAL CHICKEN, TOMATO AND OLIVE SANDWICHES

1 1/2 tablespoons olive oil

1 cup chopped onions

1 (35-ounce) can Italian-style tomatoes, drained and coarsely chopped

1 tablespoon plus 1 teaspoon chopped fresh basil or 1 1/4 teaspoons dried

Red pepper flakes

1 1/4 teaspoons grated orange peel

Dash sugar

Salt

1/3 cup orange juice

About 3/4 pound roasted chicken breast, cut into large pieces

10 Kalamata olives, pitted and cut into thin slivers

8 slices crusty sourdough bread

1/4 cup fresh basil leaves, cut in thin strips

Most markets sell whole roasted chickens. One small 2 1/2- to 3-pound chicken will yield more than enough white meat for this recipe.

Heat oil in heavy skillet over medium heat. When hot, add onions and stir and cook until slightly softened, 3 to 4 minutes. Stir in tomatoes, basil, generous 1/4 teaspoon red pepper flakes, orange peel, dash sugar, 1/2 teaspoon salt and orange juice. Cook, stirring constantly, about 5 minutes until all liquid has evaporated but tomatoes are still chunky. Taste and season sauce with more red pepper flakes and salt if needed.

Stir in chicken and olives. Remove skillet from heat. (Tomato-chicken mixture can be prepared 15 to 20 minutes ahead of time, or prepared earlier and left covered in the refrigerator. Reheat to warm before using.)

If you have stove-top grill pan, spray it with nonstick cooking spray and place over high heat. When hot, grill bread slices in batches until lightly toasted on each side.

To assemble, place 1 slice bread on work surface and top with 1/4 of tomato-chicken mixture. Sprinkle with 1 tablespoon julienned basil and top with bread slice. Cut sandwich in half on the diagonal. Repeat to make 3 more sandwiches.

Makes 4 servings.