I found this sonoma recipe on the internet it is delicious!
12 inch wholemeal Italian Bread Shell (I used 1 wholemeal lebanese bread, as I was cooking only for one person)
2 cups baby spinach
8 ounces cooked & sliced chicken breast
1/2 cup quarted cherry tomatoes
1/3 cup low fat feta cheese, crumbled
2 tablespoons pine nuts
1/2 teaspoon dried oregano,crushed
1/2 teaspoon dried rosemary, crushed
Red Wine Vinaigrette
2 tablespoons red wine vinegar
1 tablespoon shallot, finely chopped
11/2 teaspoon dijon mustard
2 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 400F
Place bread on baking tray. Top with spinach, chicken, tomatoes, cheese, nuts, oregano and rosemary. Drizzle viaigrette.
In a small bowl mix vinegar and shallot. Stand 5 mins. Whisk in mustard. Add oil in thin, steady stream, whisking constantly until combined. Whisk in salt and pepper. It can last in the fridge for up to 3 days, but let stand at room temperature for 30mins and then whisk.
Bake in 400f 10 -15 mins