- 1/4 cup light mayonnaise
- 1 tablespoon olive oil
- 3 tablespoons grated Parmesan
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1 pound cooked, chopped skinless chicken breasts
- 2 tomatoes, thinly sliced
- 1/2 cup shredded romaine
- 3 ciabatta sandwich rolls (about 4 ounces each), split
- In a bowl, whisk mayonnaise, oil, Parmesan, juice, mustard, Worcestershire and anchovy paste. Add chicken; toss to coat. Divide chicken, tomato and romaine among rolls. Cut sandwiches in half.