Chicken - Artichoke Sandwiches

READY IN: 28mins
Bergy
Recipe by Derf

Nummy adult sandwich from B H & G.

Top Review by aemilehi

I can't say enough about this sandwich! We had them last night and this is going to be a new staple for party appetizers! Cut in quarters, it will wow out company! The next incarnation we will try is substituting grilled portobellas for the chicken. Mmmmmmmm!

Ingredients Nutrition

  • 6 slices Italian bread, about one-third of a 1 lb. loaf (1/2 inch bias slices)
  • 13 cup refrigerated basil pesto
  • 3 ounces thinly sliced prosciutto
  • 1 (14 ounce) can artichoke hearts, drained and thinly sliced
  • 1 (7 ounce) jar roasted red peppers, drained and cut into strips
  • 12 ounces cooked chicken or 12 ounces turkey, cut into bite size strips, about 2 1/4 cups
  • 4 -6 ounces shredded provolone cheese

Directions

  1. Preheat oven to 450°F.
  2. Lightly spread pesto on one side of each bread slice.
  3. Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips.
  4. Place sandwiches on a large foil lined cookie sheet.
  5. Cover loosely with foil.
  6. Bake about 8 minutes or till nearly heated through.
  7. Uncover sandwiches and sprinkle with cheese.
  8. Bake 4 to 5 minutes more or till cheese melts.

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