4 servings (serving size: 1 wedge)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

KatieU's Review

August 08, 2013

steponme's Review

November 05, 2010
This was good but, I think the next time I make it, I will leave off the sundried tomatoes (the one's I purchased were bitter). I couldn't find olive paste in my grocery store, so I got a recipe for it from another website and made from scratch (which was quick & easy).

jdleff's Review

September 08, 2010
Very filling and tasty. I used pesto instead of olive paste (we don't enjoy olives) and sharp provolone. Everyone loved it!

Buklbny's Review

August 04, 2010
My mistake - I thought I had the peppers and prosciutto on hand, but didn't. It was still good, but I think the recipe definitely needs them.

DixieDishrag's Review

February 02, 2009
This was really good! I made some pretty basic changes, though: used rosemary focaccia, substituted basil pesto for the olive paste and medium cheddar for the fontina (okay, it was what I had in the fridge), didn't measure anything, didn't chop the peppers or tomatoes, cut the artichokes into strips, used frozen grilled chicken breast strips, and cooked the sandwich in a panini press. I was pleasantly surprised at how well all the flavors melded, and was also pleasantly surprised that no one in my family picked out any of the ingredients before eating. Everyone really liked it. It's definitely a keeper!

nevacation's Review

January 30, 2009
this was a great recipe! I used sliced french bread instead, did not use the artichokes or sun dried tomatoes but kept everthing else the same. If had great flavors melded together. Next time I will try the artichokesin it. A definite winner!

jjfadoosh's Review

January 30, 2009
Outstanding! I made the mistake of using cold chix out of the fridge so the inside of the sandwich did not get warm but it was still great! I could find foccia (sp?) but used a hollowed out sour dough. Next time, I will also put it in the oven and use my pampered chef panini press thing to weight it down. You must try this one!

Wildflower5150's Review

December 16, 2008
This was a really good recipe. The only problem I had was that my olive tapenade I used was really salty, which kind of overpowered everything else, so I ended up scrapping alot of it off. I used provolone and mozarella. I would make this again!

iThrowLikeaGirl's Review

November 11, 2008