• Toast sourdough until golden.

• Wash and dry produce.

• Dice tomato into ½-inch pieces. Thinly slice scallions, separating whites from greens.

• Pat chicken dry with paper towels. Thinly slice crosswise at an angle into strips; place in a large microwave-safe bowl. Stir in a drizzle of olive oil, half the Tuscan Heat Spice, salt, and pepper. Cover with plastic wrap and microwave until chicken is warmed through, 90 seconds.

• In a small bowl, combine tomato, scallion whites, vinegar, remaining Tuscan Heat Spice, a drizzle of olive oil, salt, and pepper.

• In a second small bowl, combine cream cheese and half the scallion greens. TIP: Microwave cream cheese for 15 seconds to soften before combining with scallions.

• Place toasted sourdough on a clean work surface; spread scallion cream cheese over each slice. Top with chicken and tomato topping. Garnish with remaining scallion greens.

• Divide chicken sandos between plates and serve.