Chicken & Ham Sandwich with Artichoke-Tomato Spread

Yield: 6 servings     (serving size: 1 wedge)

1/4 cup chopped rained oil-packed sun-dried tomato halves

1 garlic clove

1/2 (14 oz. can) quartered artichoke hearts, drained

1 loaf Pumpkin-Walnut Focaccia with Gruyere, cut in half horizontally

4 oz. chopped roasted skinless, boneless rotisserie chicken breast

4 oz. thinly sliced 33%-less-sodium ham (about 1/8-inch-thick)

2 cups trimmed arugula or spinach

  1. Place first (3) ingredients in a food processor; process until smooth. Spread mixture on bottom half of Pumpkin-Walnut Focaccia with Gruyere; top with chicken, ham and arugula. Place top half of bread on sandwich. Cut sandwich into (6) wedges.

CALORIES 315 (29% from fat); FAT 10.3g (sat. fat 3.8g); CHOL 42mg; SOD 649mg; CARB 38.5g; FIBER 3.2g; PROTEIN 19.3g

from Cooking Light Annual Recipes 2006

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