ANTIPASTO CHICKEN PANINI
These warm sandwiches pair nicely with Coeur d'Alene Cellars Viognier. To speed preparation, purchase a roasted chicken and shred the meat. If you like, prepare this sandwich for a picnic, and wrap it tightly tin foil.
1 (10-ounce) loaf round focaccia or ciabatta, cut in half horizontally
2 tablespoons olive paste (optional)
2 cups shredded roasted skinless, boneless chicken
1/2 cup coarsely chopped drained marinated artichoke hearts
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup coarsely chhopped bottled roasted red bell peppers
2 ounces thinly sliced prosciutto (optional)
1/2 cup (2 ounces) shredded fontina cheese
Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. Sprinkle with cheese. Top with top half of focaccia, press gently.
Cook in panini grill or heat a large nonstick skillet over medium heat. Add sandwiches and place a cast-iron or heavy skillet on top of sandwich, pressing gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted. Cut into 4 wedges. Yield. 4 servings.