Ingredients
1
loaf (10 to 12 inch) baguette French bread, split lengthwise
12
oz roasted chicken, pulled into pieces, or sliced deli cooked turkey
4
oz thinly sliced cooked ham
1/2
cup chopped cilantro
1
small cucumber, peeled, cut in half lengthwise, seeded and cut into 1/4-inch-thick slices
5
lettuce leaves, torn
2
to 3 tablespoons teriyaki sauce
Preparation
Place baguette halves cut side up on work surface. On bottom half of baguette, layer chicken, ham, cilantro, cucumber and lettuce.
Drizzle teriyaki sauce over all. Cover with top half of baguette. Wrap in waxed paper or plastic wrap. Refrigerate until ready to pack, but no longer than 24 hours.
When ready to serve, cut baguette into 4 equal sections, cutting through waxed paper.
