Antipasto Focaccia Sandwich Wedges Food

ANTIPASTO CHICKEN SANDWICH

Steps:

• 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.
• Serve with pepperoncini (optional).

ANTIPASTO SANDWICHES WITH GOAT CHEESE

Steps:

• Combine red peppers, garlic, black pepper and 2 Tbs. reserved artichoke marinade in mixing bowl; toss to coat.
• Split focaccia or ciabatta loaves in half horizontally using a serrated knife. Brush insides with some remaining artichoke marinade. Spread goat cheese on bottom halves and black olive paste on top halves. Layer red pepper mixture, artichokes and arugula over goat cheese. Replace bread tops. Using serrated knife, cut each loaf into 4 portions.

ANTIPASTO FOCACCIA SANDWICH

Steps:

• 1. Cut focaccia loaf in half horizontally with long serrated knife. Arrange halves, cut-side up, on large baking sheet.
• 2. Arrange artichokes, olives and red pepper on bottom half of focaccia. Bake at 350*F for 10 minutes or until heated through.
• 3. Combine chopped salad and mozzarella in large bowl. Toss with Creamy Italian Dressing to taste. Spoon over artichoke mixture and replace top half of loaf. Gently press together and slice into wedges or squares.