Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 5

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.

Recipe by Cooking Light August 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

447 calories; calories from fat 29%; fat 14.5g; saturated fat 5g; mono fat 4.2g; poly fat 2.1g; protein 36.8g; carbohydrates 42.1g; fiber 3.8g; cholesterol 89mg; iron 3.6mg; sodium 986mg; calcium 156mg.
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