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Antipasto Chicken Sandwich


This quick, easy yet delicious sandwich made with chicken breasts, artichoke hearts, sundried tomatoes, sweet bell peppers, prociutto and fontina cheese is perfect for lunch. It's packed with goodness and yumminess.













Trans-fat Free, Low Carb


1 loaf focaccia
cut in half horizontally, about 10 ounces
2 tablespoons olive paste
2 cups chicken breast halves, boneless, skinless
shredded roasted
½ cup artichoke hearts
coarsely chopped drained marinated
½ cup sundried tomatoes
chopped drained oil-packed, halves
½ cup sweet red bell peppers
coarsely chopped bottled roasted
2 ounces prociutto
thinly sliced
½ cup fontina cheese


Spread bottom half of focaccia with olive paste.

Arrange chicken on top of paste.

Arrange artichokes, tomatoes, peppers, and prosciutto over chicken.

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).

Cut into 4 wedges.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 18933% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 302mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 53g
Vitamin A 16% Vitamin C 44%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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