You'll enjoy these simple, easy-to-assemble open-faced chicken sandwiches.
- Makes: 6 servings
- Bake: 12 mins 450°F
1/2 inches bias slices Italian bread (about 1/3 of a 1-pound loaf)
cup refrigerated basil pesto
ounces thinly sliced prosciutto
14 ounce can artichoke hearts, drained and thinly sliced
7 ounce jar roasted red peppers, drained and cut into strips
ounces cooked chicken or turkey, cut into bite-size strips (about 2-1/4 cups)
ounces shredded provolone cheese (1 to 1-1/2 cups)
- Preheat oven to 450 degree F. Spread one side of bread slices lightly with pesto. Top with the prosciutto, artichoke slices, red pepper strips, and chicken strips. Place sandwiches on a large foil-lined cookie sheet. Cover loosely with foil. Bake about 8 minutes until nearly heated through. Uncover and sprinkle with provolone. Bake 4 to 5 minutes more or until cheese melts. Makes 6 servings.
Nutrition Facts (Italian Sandwiches)
- Per serving:
- 376 kcal cal.,
- 20 g fat
- (6 g sat. fat,
- 67 mg chol.,
- 855 mg sodium,
- 20 g carb.,
- 1 g fiber,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet