Tangy Asian Chicken and Coleslaw Rolls

These sandwiches pack a nice punch - they were delicious!! Recipe by: Emily Schuermann from Norman, OK for Bake-Off® Contest 44, 2010. They are fresh baked rolls, chicken salad & a zesty apricot vinaigrette with a jalapeño kick - WOW! :)

• Ready In: 50 mins
• Yields: 8 Sandwiches

Ingredients

• 2 (11 ounce) cans  Pillsbury refrigerated crusty french loaf
• 1  cup  fisher chef's naturals natural  sliced almonds
• 1⁄2 cup  smucker's  apricot preserves
• 1⁄4 cup  chopped fresh chives
• 1⁄4 cup  rice wine vinegar or 1⁄4 cup rice vinegar
• 2 1⁄2 tablespoons  crisco  vegetable oil
• 1  teaspoon kosher salt (coarse)
• 1⁄2 teaspoon fresh ground pepper
• 1  red jalapeno chiles or 1  green jalapeno chile, seeded, finely chopped
• 3  cups  cold shredded deli rotisserie chicken (from 2-lb chicken)
• 8  ounces  coleslaw mix (shredded cabbage and carrots)

Directions

1. Heat oven to 375°F
2. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
3. Cut each loaf of dough crosswise into 4 pieces to make rolls.
4. Place rolls, seam side down and 2 inches apart on cookie sheet.
5. Bake 12 to 16 minutes or until golden brown.
6. Remove from cookie sheet to cooling rack; cool completely.
7. While oven is warm, toast almonds in ungreased shallow pan 3 to 4 minutes, stirring occasionally, until slightly golden.
8. Meanwhile, in small bowl, beat remaining ingredients except chicken and coleslaw with wire whisk.
9. In medium bowl, mix chicken, coleslaw and almonds.
10. Add apricot vinaigrette; mix thoroughly.
11. Cut each roll horizontally almost to other side.
12. Fill each roll with 1/2 cup coleslaw mixture.
13. Serve immediately.