Chicken And Sun-Dried Tomato Sandwiches

• 4 crusty french rolls (small baguettes) about 7-inches long, or use 4 7-inch lengths of baguettes
• 1/2 cup mayonnaise
• 1/2 pound thinly sliced cooked chicken meat
• 24 sun-dried tomatoes
• 8 small hearts of romaine lettuce or Boston lettuce leave

1. Split the french rolls or bread slices in half, sandwich fashion.
2. Spread the cut side of each piece of bread with equal amounts of mayonnaise.
3. Divide the chicken slices into four equal-size portions.
4. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged.
5. Cover each serving with six sun-dried tomatoes.
6. Cover each with two lettuce leaves.
7. Top with the remaining bread slices.
8. Press to make the sandwiches more compact.

french rolls, mayonnaise, chicken meat, tomatoes, hearts of romaine lettuce

Taken from cooking.nytimes.com/recipes/10041 (may not work)