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Chicken and Ham Sandwich with Artichoke-Tomato Spread

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.

Cooking Light OCTOBER 2005

  • Yield: 6 servings (serving size: 1 wedge)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 29%
  • Fat: 10.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 19.3g
  • Carbohydrate: 38.5g
  • Fiber: 3.2g
  • Cholesterol: 42mg
  • Iron: 3.1mg
  • Sodium: 649mg
  • Calcium: 115mg
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Chicken and Ham Sandwich with Artichoke-Tomato Spread recipe

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