Remoulade Chicken Salad Sandwich - cooking recipe

Ingredients

Remoulade
2 tablespoons 2% Greek yogurt
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon sliced scallion
1 tablespoon chopped fresh parsley
1 tablespoon sliced shallot
2 teaspoons Dijon mustard
1/2 lemon, juice of
1/2 cup diced red bell pepper
1 tablespoon dill pickle relish
1/2 teaspoon kosher salt
fresh ground black pepper, to taste
Sandwiches
1 1/2 French baguettes (24-inches long and 12-inches long)
2 tablespoons olive oil
3 cups cooked and shredded skinless chicken breasts
1 cup mixed salad green
1 large tomatoes, thinly sliced
1/4 cup chopped pecans (optional)

Preparation

Preheat broiler with oven rack 6-8 inches from the heating element.
Blend yogurt, mayonnaise, ketchup, scallions, parsley, shallots, Dijon, and lemon juice for the remoulade in a food processor.
Stir in bell pepper, relish, salt, and pepper.
Prepare baguette \"boats\" by slicing top third off baguette and tearing out bread inside.
Cut whole loaf into 4 pieces and cut half loaf into 2 pieces, 6 inches each.
Brush bread with oil; place under broiler until toasted, 2-3 minutes.
Combine chicken with remoulade.
Divide greens and tomato slices among boats; top with chicken salad and garnish with pecans.
Cut each sandwich in half, if deslred.