Italian Sandwiches

You'll enjoy these simple, easy-to-assemble open-faced chicken sandwiches.

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Makes:
6 servings
Bake:
12 mins 450°F
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Italian Sandwiches

Ingredients
6
1/2 inches bias slices Italian bread (about 1/3 of a 1-pound loaf)
1/3
cup refrigerated basil pesto
3
ounces thinly sliced prosciutto
1
14 ounce can artichoke hearts, drained and thinly sliced
1
7 ounce jar roasted red peppers, drained and cut into strips
12
ounces cooked chicken or turkey, cut into bite-size strips (about 2-1/4 cups)
4
ounces shredded provolone cheese (1 to 1-1/2 cups)

Directions

  1. 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
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