Antipasto Chicken Sandwich – a recipe you have to try

I love a good sandwich, especially in the summer, because I have an intense dislike for using my oven when the average temperature is in the 90-100’s. So, in our family, we eat lots of sandwiches…but not just for lunch, you see. Although, we do eat them for lunch too – don’t get the idea that we don’t. Anywhoo…

Here’s a great recipe for Megan’s fabulous list of sandwiches:

Antipasto Chicken Sandwich

Ingredients
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 (that’s ham for you fellow Texans out there)
1/2 cup (2 ounces) shredded fontina cheese

Preparation
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.

Head on over to Megan’s to see what else is cookin’

(photo credit to Southern living)

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