Chicken Antipasto Sandwich

If you like the slight tanginess of Italian marinated vegetables, you will love them paired with pesto, Asiago cheese, chicken and ham in this super sandwich. Look for a focaccia bread thick enough to split and stuff with goodies, or a wide baguette that will cradle all the delicious fillings.

Prep Time

25 minutes

Cook Time

0 minutes


4 Servings


1 cup chicken (cooked, chopped)
6 ounces artichoke hearts, marinated (jar)
1⁄2 cup olives, kalamata (chopped and pitted)
1⁄2 cup roasted red peppers (slivered)
1⁄4 cup parsley, fresh (chopped)
2 cups cheese, asiago (shredded)
1 baguette (or focaccia)
1⁄4 cup pesto (prepared sauce)
4 ham (slices)
  olive oil


Drain the artichokes, reserving 1 tablespoon of the marinade. Place the chicken, artichoke hearts, reserved marinade, olives, peppers, parsley and cheese in a medium bowl and toss to mix. Slice the focaccia or baguette in half lengthwise. Spread the pesto over one cut side and cover with the chicken mixture. Top with sliced ham and the remaining half of the bread.

Cut the sandwich into four sections or wedges. Heat a griddle or large cast iron pan over medium-high heat until hot (holding your hand an inch away will feel very hot). Lightly brush the top and bottom of the sandwich sections with olive oil and place in the hot pan, then place a second pan or a eavy pot on top. Cook for 2 minutes per side, until the cheese is melted and the bread is toasted. You can also use a panini grill to heat the sandwiches, or, in a pinch, wrap sandwiches in waxed paper and microwave them to melt the cheese. Serve warm.


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