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.
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
How to Make It
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.