Ingredients for Antipasto Chicken Sandwich
- 1 (8-inch) focaccia bread
- 2 tablespoons tapenade (olive paste)
- 2 cups cooked boneless skinless chicken breasts, shredded or sliced
- 1/2 cup quartered marinated artichoke hearts
- 1/2 cup sun-dried tomatoes packed in oil, sliced
- 1/4 cup roasted red pepper, sliced
- 3-4 slices thinly sliced prosciutto
- 4 ounces fontina cheese, shredded
- Pepperoncini peppers, for serving (optional)
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How to Make Antipasto Chicken Sandwich
- Spread 2 tablespoons of olive paste evenly on the bottom half of the 8-inch focaccia bread.
- Arrange 2 cups of shredded or sliced cooked chicken breast on top of the olive paste.
- Layer 1/2 cup quartered marinated artichoke hearts, 1/2 cup sliced tomatoes, and 1/4 cup sliced roasted red peppers over the chicken.
- Top with 3-4 thinly sliced prosciutto and 1/4 cup shredded provolone cheese.
- Place the top half of the focaccia bread on top and gently press to form a sandwich.
- Heat a large nonstick skillet over medium heat.
- Add the sandwich to the pan. Place a heavy skillet (cast iron preferred) on top of the sandwich.
- Press gently to flatten the sandwich. Cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
- Remove from heat and let rest for a few minutes.
- Cut the sandwich into 4 wedges.
- Serve immediately with pepperoncini, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1g
Fat
17g
Carbs
2g
