Antipasto Chicken Sandwich

• 1 (10-ounce) loaf round focaccia, cut in half horizontally
• 2 tablespoons olive paste
• 2 cups shredded roasted skinless, boneless chicken breast
• 1/2 cup coarsely chopped drained marinated artichoke hearts
• 1/2 cup chopped drained oil-packed sun-dried tomato halves
• 1/2 cup coarsely chopped bottled roasted red bell peppers
• 2 ounces thinly sliced prosciutto
• 1/2 cup (2 ounces) shredded fontina cheese

1. 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.
2. 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.

focaccia, olive paste, chicken breast, hearts, tomato halves, red bell peppers, fontina cheese

Taken from www.myrecipes.com/recipe/antipasto-chicken-sandwich (may not work)