Recipe
Author
Hy-Vee Test Kitchen
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Description
Chicken breasts and provolone are mixed with antipasto ingredients in this hearty focaccia bread sandwich.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Kraft Real Mayo mayonnaise | ||
| 2 tbsp. pesto | ||
| 1 (12 oz) loaf focaccia bread, cut horizontally in half | ||
| 2 small boneless skinless chicken breasts (1/2 pound total), grilled, sliced | ||
| 4 Kraft provolone cheese slices | ||
| ¾ c. roasted red peppers | ||
| 1 (6 oz) jar artichoke hearts, drained, thinly sliced | ||
| 1 c. mixed salad greens |
Directions
- Mix mayo and pesto until blended; spread onto cut sides of bread.
- Fill with remaining ingredients.
- Cut into wedges.
- Substitution tips: Prepare using 24 slices Oscar Mayer Deli Fresh rotisserie seasoned chicken breast. Prepare using sun-dried tomato pesto instead of the traditional green pesto.
Nutrition facts
Servings
540 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 60mg
- Sodium: 920mg
- Total Carbohydrates: 46g
- Protein: 30g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 35%
0%
Iron 10%
0%
Calcium 30%
Recipe Source:
www.kraftrecipes.com, Hy-Vee weekly ad from the week of July 9, 2014.