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.
1 (10-ounce) loaf round focaccia, cut in half horizontally
2 tablespoons olive paste
2 cups shredded roasted skinless, boneless chicken breast
1/2 cup coarsely chopped drained marinated artichoke hearts
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup coarsely chopped bottled roasted red bell peppers
2 ounces thinly sliced prosciutto
1/2 cup (2 ounces) shredded fontina cheese
How to Make It
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.
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.
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).
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!
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!
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!
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!