Antipasto Chicken Sandwich Recipes

ANTIPASTO CHICKEN

Steps:

• Heat oil in 12-inch skillet over medium heat. Sprinkle garlic pepper over chicken. Cook chicken in oil about 8 minutes, turning once, until brown on both sides.
• Mix undrained artichokes and remaining ingredients except cheese in medium bowl. Cut large artichoke pieces in half if necessary. Spoon mixture over chicken. Cook about 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with cheese.

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).

HOT ANTIPASTO SANDWICHES

Steps:

• Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13x9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese., Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk. , Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.

ANTIPASTO SANDWICH

Steps:

• Cut the bread horizontally into 5 slices.
• Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center.
• Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion.
• Add the next slice of bread, coat with mayonnaise, then all the provolone and salami.
• Add the next slice, coat with mayo, then the remaining romaine, and the mortadella.
• Next slice, mayo, tomato, coppa.
• Top with the last slice of bread, press down on the sandwich lightly with your hands.
• Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4.
• Slice and serve with the olives and pepperoncini.