Antipasto Chicken Sandwich


  • 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


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.

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