Open Faced Chicken and Artichoke Ciabatta Sandwiches Recipe

Open Faced Chicken and Artichoke Ciabatta Sandwiches Recipe

  • 1 loaf Archer Farms™ Rustica ciabatta bread
  • 2 (7.5 ounce) jars marinated artichoke hearts, drained and chopped
  • 1 cup chicken, chopped cooked (from an Archer Farms™ rotisserie chicken)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1/8 teaspoon pepper
  • 2 roma plum tomatoes, sliced
  • 1 cup shredded Jarlsberg or Swiss cheese
  1. Heat oven to 425 degrees F. Slice loaf in half horizontally. Place halves on baking sheet
  2. Mix chicken, Parmesan, mayonnaise, artichokes, and pepper in medium bowl. Top bread evenly with chicken mixture. Arrange tomatoes over chicken mixture and top with cheese.
  3. Bake 15 minutes or until cheese is melted and sandwich is hot. Cut each crosswise in half.
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