ANTIPASTO CHICKEN SANDWICH

By Marinel

Notes:

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

Preparation

Step 1

1. 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.

2. 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.