Antipasto Chicken Sandwich

Ideal for a quick weeknight dinner or a picnic lunch, this warm, melty sandwich pairs well with sliced fruit or a bunch of grapes. Purchase roasted chicken breasts to save on preparation time.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 29%
  • Fat: 14.5g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 36.8g
  • Carbohydrate: 42.1g
  • Fiber: 3.8g
  • Cholesterol: 89mg
  • Iron: 3.6mg
  • Sodium: 986mg
  • Calcium: 156mg

Ingredients

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

Preparation

  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.
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