Provolone Chicken Sandwiches

• 2 tablespoons light mayonnaise
• 2 teaspoons stone-ground or Dijon mustard
• 1 (12-ounce) loaf French bread
• 2 1/2 cups chopped cooked chicken
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• 5 (3/4-ounce) slices smoked provolone cheese (such as Boar's Head)
• 10 fresh basil leaves

1. Combine mayonnaise and mustard in a small bowl; stir well.
2. Cut bread in half horizontally. Spread mayonnaise mixture evenly over cut sides of bread. Place bread halves, cut sides up, on a baking sheet. Place chicken on bottom half of bread; top with bell pepper and cheese slices, overlapping cheese slices as necessary.
3. Preheat broiler.
4. Broil sandwich 2 minutes or until cheese melts. Place basil leaves over melted cheese; replace top half of loaf. Cut sandwich into 6 equal portions.

light mayonnaise, stoneground, bread, chicken, red bell peppers, provolone cheese, basil

Taken from www.myrecipes.com/recipe/provolone-chicken-sandwiches (may not work)