Chicken and Ham Sandwich with Artichoke-Tomato Spread

This recipe yields more sandwiches than you'll need, but you'll be glad for the leftovers. Wrap the two extra sandwich wedges in plastic wrap, and refrigerate for up to one day. Remember to pat the focaccia dough out into a larger, thinner circle so the bread won't be too thick.


6 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 315
Caloriesfromfat 29 %
Fat 10.3 g
Satfat 3.8 g
Monofat 3.6 g
Polyfat 2.3 g
Protein 19.3 g
Carbohydrate 38.5 g
Fiber 3.2 g
Cholesterol 42 mg
Iron 3.1 mg
Sodium 649 mg
Calcium 115 mg


1/4 cup chopped drained oil-packed sun-dried tomato halves
1 garlic clove
1/2 (14-ounce) can quartered artichoke hearts, drained
4 ounces chopped roasted skinless, boneless rotisserie chicken breast
4 ounces thinly sliced 33%-less-sodium ham (about 1/8 inch thick)
2 cups trimmed arugula


Combine first 3 ingredients in a food processor; process until smooth. Spread mixture on bottom half of Pumpkin-Walnut Focaccia with Gruyère; top with chicken, ham, and arugula. Place top half of bread on sandwich. Cut sandwich into 6 wedges.

Julie Grimes Bottcher,

Cooking Light

October 2005
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