Chicken Antipasti Sandwich

By • September 4, 2014 0 Comments

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Author Notes: The best of Italian antipasti, stacked. Sarah|PickledCapers

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Serves 2

  • 4 Large Slices of Sourdough or Crusty Bread, toasted
  • 2 Medium Chicken Breasts
  • 2-3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Poultry Seasoning
  • 2-3 ounces Jarred Roasted Red Peppers (either halves or slices)
  • 6 Slices Salami
  • 1-2 Hardboiled eggs, cooled and sliced
  • 1 Ripe Tomato
  • 4 Dill Pickle Slices, cold and crisp are the best
  • 4-5 tablespoons Cream Cheese, softened
  1. Preheat Oven to 400.
  2. Rub both sides of chicken breast with olive oil, then season both sides generously with poultry seasoning.
  3. Place on a parchment-lined sheet pan with edges.
  4. Roast chicken at 400 for 20-30 minutes (depending on the thickness of the chicken breast) or until inner temperature reaches 163 or until juices run clear when sliced.
  5. Layer sandwich accordingly from bottom to top: pickles...tomato...chicken....salami...egg....red pepper.

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