Artichoke And Chicken Salad Sandwiches Recipes

ARTICHOKE AND SPINACH DIP CHICKEN PANINI

Steps:

• Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
• Preheat a grill pan or panini press on medium heat.
• Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
• Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

ARTICHOKE AND CHICKEN SALAD SANDWICHES RECIPE

Steps:

• Drain artichoke hearts thoroughly, pressing to remove excess liquid. Mash artichokes; stir in mayonnaise or salad dressing. Parmesan cheese, lemon juice and garlic powder. Stir in chicken and celery. Cover and chill in the freezer for 10-15 minutes or in the refrigerator until serving time. Spread the chilled artichoke chicken mixture on 6 of the slices of bread; top each with lettuce. Place the remaining bread slices atop sandwiches. Garnish with cherry tomatoes, if desired.

TOASTED ARTICHOKE SANDWICHES

Steps:

• In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.

ARTICHOKE-BACON CHICKEN SALAD SANDWICHES

Steps:

• Combine first 5 ingredients in a large bowl.
• Stir in chicken, artichoke hearts, and bacon.
• Divide arugula evenly over 4 bread slices; top each slice with 3/4 cup chicken mixture and place remaining bread slice on top.

CHICKEN AND ARTICHOKE PANINI

Steps:

• Heat closed contact grill or panini maker for 5 minutes.
• On each slice of bread, spread 1 tablespoon cream cheese. On cream cheese side of 4 bread slices, layer chicken, artichokes and parsley; season with salt and pepper. Top with remaining bread slices, cream cheese side down.
• Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted.