Antipasto Chicken Sandwich Recipe

Ingredients for Antipasto Chicken Sandwich

• Focaccia Bread
• Tapenade
• Cooked Boneless Skinless Chicken Breasts
• Marinated Artichoke Hearts
• Sun Dried Tomato Packed In Oil
• Roasted Red Pepper
• 3-4 slices prosciutto, thinly sliced
• Fontina Cheese
• Pepperoncini Peppers

How to Make Antipasto Chicken Sandwich

1. Spread 2 tablespoons of olive paste evenly on the bottom half of the 8-inch focaccia bread.
2. Arrange 2 cups of shredded or sliced cooked chicken breast on top of the olive paste.
3. Layer 1/2 cup quartered marinated artichoke hearts, 1/2 cup sliced tomatoes, and 1/4 cup sliced roasted red peppers over the chicken.
4. Top with 3-4 thinly sliced prosciutto and 1/4 cup shredded provolone cheese.
5. Place the top half of the focaccia bread on top and gently press to form a sandwich.
6. Heat a large nonstick skillet over medium heat.
7. Add the sandwich to the pan. Place a heavy skillet (cast iron preferred) on top of the sandwich.
8. 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.
9. Remove from heat and let rest for a few minutes.
10. Cut the sandwich into 4 wedges.
11. Serve immediately with pepperoncini, if desired.