Antipasto Chicken Sandwich

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Yield

4 servings (serving size: 1 wedge)

Ingredients

• 1 (10-ounce) loaf round focaccia, cut in half horizontally
• 2 tablespoons olive paste
• slather of cream cheese
  
• 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

Preparation

Spread bottom half of focaccia with olive paste. Spread top with cream cheese. Arrange artichokes, tomatoes, peppers, and prosciutto over paste. Arrange chicken on top of veggies. 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). Also works great on Foreman grill. Cut into 4 wedges.