3 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2 cup chopped fresh green beans
1/2 cup quartered cherry tomatoes
1/4 cup chopped kalamata olives
2 tablespoons mayonnaise or salad dressing
4 hard-cooked eggs, diced
3/4 cup balsamic vinaigrette dressing
8 unsliced bolillo or small hoagie rolls
2 cups chopped romaine lettuce

1.) In medium bowl, gently mix all ingredients except 1/2 cup of the dressing, the rolls and romaine. Season with salt and pepper to taste.

2.) Cut slit in top of each roll, being careful not to cut all the way through. If necessary, remove excess bread from interior of each to allow room for filling.

3.) Stuff each roll with 1/4 cup lettuce and rounded 1/2 cup chicken mixture. Drizzle each sandwich with 1 tablespoon dressing.

Any crusty roll can be used for this sandwich. To hold 1/2 cup of the filling, I recommend they be about 6 to 7 inches long.