4 crusty French rolls (sm. baguettes) about 7 inches long, or use 4 (7 inch lengths) of baguettes
1/2 c. mayonnaise
1/2 lb. thinly sliced cooked chicken meat
24 sun-dried tomatoes
8 sm. hearts of Romaine lettuce or Boston lettuce leaves

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. Divide the chicken slices into 4 equal-size portions. Cover half the mayonnaise-smeared bread slices with 1 portion of chicken slices neatly arranged. Cover each serving with 6 sun-dried tomatoes. Cover each with 2 lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact. Yield: 4 sandwiches.