Antipasto Chicken Sandwich

Antipasto Chicken Sandwich
Photo by www.myrecipes.com

Ingredients

  • 2 cups shredded roasted skinless, boneless chicken breast
  • ½ cup chopped drained oil-packed sun-dried tomato halves
  • 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
  • + 9 more ingredients
    • 2 ounces thinly sliced prosciutto
    • ½ cup chopped drained oil-packed sun-dried tomato halves
    • ½ cup coarsely chopped bottled roasted red bell peppers
    • 2 ounces thinly sliced prosciutto
    • ½ cup coarsely chopped bottled roasted red bell peppers
    • 2 cups shredded roasted skinless, boneless chicken breast
    • ½ cup (2 ounces) shredded fontina cheese
    • 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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