South of the Border Muffuletta

South of the Border Muffuletta

• 1 (1 pound) loaf round sourdough bread
• 1/4 cup nonfat yogurt cheese
• 1 tablespoon sliced scallion
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 6 (0.5 ounce) slices fully cooked chicken breast
• 3 (1 ounce) slices reduced-fat Monterey Jack cheese
• 1 (4 ounce) can whole green chiles, drained and sliced in half lengthwise
• 4 tomato slices
• Leaf lettuce

• Cut loaf in half crosswise. 
• Cut circle 1 inch fromouter edge of crust. 
• Remove bread from circle to1-inch depth. 
• Reserve bread for future use. 
• Set halves aside. 
• Combine yogurt cheese, onion, garlic, mustard, chili powder, cumin and turmeric in small mixing bowl.
• Spread evenly over inside of top and bottom halves of loaf. 
• Layer 2 chicken slices, half of chiles, 2 tomato slices and lettuce on bottom half of loaf. 
• Repeat layers once. 
• Top with 2 chicken slices and 1 cheese slice.