Antipasto Chicken Sandwich

Antipasto Chicken Sandwich
Photo by www.myrecipes.com

Ingredients

  • ½ cup (2 ounces) shredded fontina cheese
  • 2 cups shredded roasted skinless, boneless chicken breast
  • ½ cup coarsely chopped bottled roasted red bell peppers
  • ½ cup coarsely chopped bottled roasted red bell peppers
  • ½ cup chopped drained oil-packed sun-dried tomato halves
  • 2 ounces thinly sliced prosciutto
  • 2 ounces thinly sliced prosciutto
  • + 9 more ingredients
    • 2 tablespoons olive paste
    • ½ cup coarsely chopped drained marinated artichoke hearts
    • ½ cup (2 ounces) shredded fontina cheese
    • ½ cup coarsely chopped drained marinated artichoke hearts
    • 2 tablespoons olive paste
    • ½ cup chopped drained oil-packed sun-dried tomato halves
    • 2 cups shredded roasted skinless, boneless chicken breast
    • 1 (10-ounce) loaf round focaccia, cut in half horizontally
    • 1 (10-ounce) loaf round focaccia, cut in half horizontally

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 cas...

View full recipe at My Recipes

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