Italian Sandwiches
Recipe from
Better Homes and Gardens
You'll enjoy these simple, easy-to-assemble open-faced chicken sandwiches.
Servings:
6 servings
Ingredients
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6 1/2-inchbias slices Italian bread (about 1/3 of a 1-pound loaf)see savings
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1/3 cuprefrigerated basil pestosee savings
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3 ouncesthinly sliced prosciuttosee savings
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1 14-ounce canartichoke hearts, drained and thinly slicedsee savings
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1 7-ounce jarroasted red peppers, drained and cut into stripssee savings
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12 ouncescooked chicken or turkey, cut into bite-size strips (about 21/4 cups)see savings
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4 to 6 ouncesshredded provolone cheese (1 to 1-1/2 cups)see savings
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 information
Calories 376, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 67 mg, Sodium 855 mg, Carbohydrate 20 g, Fiber 1 g, Protein 31 g. Daily Values: Vitamin C 118%, Calcium 23%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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