Sheet Pan

Chicken Antipasti Sandwich

September  4, 2014
Author Notes

The best of Italian antipasti, stacked. —Sarah|PickledCapers

  • Serves 2
Ingredients
  • 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
In This Recipe
Directions
  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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