Antipasto Chicken Sandwich

A delicious sandwich adapted from Cooking Light. A great way to use up leftover grilled or roasted chicken breasts. Can be made ahead, cut into wedges, and wrapped in foil for picnics, camping, school lunches.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (10 ounce)  round focaccia bread, cut in half horizontally
• 4 -6  tablespoons  tapenade (Try Ruth Reichl's Tapenade, Super Easy and Elegant!)
• 2  cups  cooked boneless skinless chicken breasts, shredded
• 1⁄2 cup  drained  marinated artichoke hearts, coarsely chopped
• 1⁄2 cup sun-dried tomato packed in oil, chopped drained
• 1⁄2 cup  bottled  roasted red pepper, coarsely chopped
• 2  ounces prosciutto, thinly sliced
• 1⁄2 cup Fontina cheese, shredded
• 4 -8  pepperoncini peppers (optional)

Directions

1. Spread bottom half of focaccia with olive paste.
2. Arrange chicken on top of paste.
3. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken.
4. Sprinkle with cheese.
5. Top with top half of focaccia; press gently.
6. Heat a large nonstick skillet over medium heat. Add sandwich to pan.
7. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten.
8. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking).
9. Cut into 4 wedges.
10. Serve with pepperoncini (optional).