Antipasto Chicken Sandwich
From hayleesgrandma 16 years ago
- 5 minutes to make
- Serves 4
Purchase roasted chicken breasts to save on preparation time. Ideal for a quick weeknight dinner or a picnic lunch, this warm, melty sandwich pairs well with sliced fruit or a bunch of grapes.
Ingredients
- 1 (10-ounce) loaf round focaccia, cut in half horizontally shopping list
- 2 tablespoons olive paste shopping list
- 2 cups shredded roasted skinless, boneless chicken breast shopping list
- 1/2 cup coarsely chopped drained marinated artichoke hearts shopping list
- 1/2 cup chopped drained oil-packed sun-dried tomato halves shopping list
- 1/2 cup coarsely chopped bottled roasted red bell peppers shopping list
- 2 ounces thinly sliced prosciutto shopping list
- 1/2 cup (2 ounces) shredded Fontina cheese shopping list
How to make it
- Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. Sprinkle with cheese. Top with top half of focaccia; press gently.
- Heat a large nonstick skillet over medium heat. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). Cut into 4 wedges.
People Who Like This Dish 3
- mzspelld Tigard, OR
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- hayleesgrandma Waldron, AR
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