Antipasto Chicken Sandwich

Ingredients

• 1 (10 ounce)  round focaccia bread, cut in half horizontally

• 4-6 tablespoons tapenade (Try Ruth Reichl's Tapenade, Super Easy and Elegant!)
• 2 cups cooked boneless skinless chicken breasts, shredded
• 1/2 cup drained marinated artichoke hearts, coarsely chopped
• 1/2 cup sun-dried tomato packed in oil, chopped drained
• 1/2 cup bottled roasted red pepper, coarsely chopped
• 2 ounces prosciutto, thinly sliced
• 1/2 cup Fontina cheese, shredded
• 4-8 pepperoncini peppers (optional)

Directions

1. 1

   Spread bottom half of focaccia with olive paste.

2. 2

   Arrange chicken on top of paste.

3. 3

   Arrange artichokes, tomatoes, peppers, and prosciutto over chicken.

4. 4

   Sprinkle with cheese.

5. 5

   Top with top half of focaccia; press gently.

6. 6

   Heat a large nonstick skillet over medium heat. Add sandwich to pan.

7. 7

   Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten.

8. 8

   Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking).

9. 9

   Cut into 4 wedges.

10. 10

    Serve with pepperoncini (optional).