Artichoke And Chicken Salad Sandwiches Recipes

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ARTICHOKE AND SPINACH DIP CHICKEN PANINI

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 20m

Yield 4 sandwiches

Number Of Ingredients 10



Artichoke and Spinach Dip Chicken Panini image

Steps:

  • Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
  • Preheat a grill pan or panini press on medium heat.
  • Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
  • Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

One 14-ounce jar marinated artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1 cup grated fontina
1/4 cup grated Parmesan
Salt and pepper
8 slices rye bread
2 grilled boneless skinless chicken breasts, sliced thin on the bias
1 cup jarred roasted red peppers, sliced
Olive oil, for brushing

CHICKEN SALAD WITH TARRAGON AND ARTICHOKES SANDWICH

Make and share this Chicken Salad With Tarragon and Artichokes Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13



Chicken Salad With Tarragon and Artichokes Sandwich image

Steps:

  • Combine the first 10 ingredients in a large bowl; cover and chill 4-6 hours (at least).
  • Cut each croissant in half horizontally; place a lettue leaf on the bottom slice.
  • Add chicken salad and top with red bell pepper strips, if desired.
  • Cover with croissant top and slice in half; serve immediately.

Nutrition Facts : Calories 429.6, Fat 23.4, SaturatedFat 8.8, Cholesterol 78.8, Sodium 668.8, Carbohydrate 36.9, Fiber 3.7, Sugar 8.9, Protein 18.4

3 1/2 cups cooked chicken breasts, cut into 1-inch cubes
1 1/4 cups mayonnaise
1 cup finely chopped celery
1/2 cup finely grated carrot
1/2 cup finely chopped red bell pepper
2 teaspoons dried tarragon
1/2 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped
12 fresh plain croissants
lettuce
red bell pepper, strips

ARTICHOKE AND CHICKEN SALAD SANDWICHES RECIPE

Provided by AzWench

Number Of Ingredients 10



Artichoke and Chicken Salad Sandwiches Recipe image

Steps:

  • Drain artichoke hearts thoroughly, pressing to remove excess liquid. Mash artichokes; stir in mayonnaise or salad dressing. Parmesan cheese, lemon juice and garlic powder. Stir in chicken and celery. Cover and chill in the freezer for 10-15 minutes or in the refrigerator until serving time. Spread the chilled artichoke chicken mixture on 6 of the slices of bread; top each with lettuce. Place the remaining bread slices atop sandwiches. Garnish with cherry tomatoes, if desired.

1 (14 ounces) can artichoke hearts
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
1/8 teaspoon garlic powder
2 (5 ounces) cans chunk style chicken, drained
1 stalk celery, chopped (1/2 cup)
12 slices wheat or white bread
Lettuce leaves
Cherry tomatoes (optional)

ARTICHOKE-BACON CHICKEN SALAD SANDWICHES

I found this recipe in an issue of Cooking Light Magazine. It is a great twist on chicken salad sandwiches...my husband and I loved it!!

Provided by nkoprince08

Categories     Lunch/Snacks

Time 15m

Yield 1 sandwich, 4 serving(s)

Number Of Ingredients 10



Artichoke-Bacon Chicken Salad Sandwiches image

Steps:

  • Combine first 5 ingredients in a large bowl.
  • Stir in chicken, artichoke hearts, and bacon.
  • Divide arugula evenly over 4 bread slices; top each slice with 3/4 cup chicken mixture and place remaining bread slice on top.

Nutrition Facts : Calories 307.4, Fat 18.1, SaturatedFat 5.1, Cholesterol 81.4, Sodium 417.3, Carbohydrate 8.3, Fiber 2.5, Sugar 2.7, Protein 27.3

1/3 cup plain low-fat yogurt
1/4 cup light mayonnaise
3/4 teaspoon fresh rosemary, chopped
1/4 teaspoon black pepper
1 garlic clove, minced
2 cups rotisserie cooked boneless skinless chicken breasts, shredded
1 cup canned artichoke heart, drained and chopped
4 slices bacon, cooked and crumbled
2 cups arugula, trimmed
sourdough bread, toasted

CHICKEN AND ARTICHOKE PANINI

An inspired Panini with slices of chicken breast, marinated artichokes and cream cheese spread. Grill until the bread is toasted.

Provided by Inspired Taste

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6



Chicken and Artichoke Panini image

Steps:

  • Heat closed contact grill or panini maker for 5 minutes.
  • On each slice of bread, spread 1 tablespoon cream cheese. On cream cheese side of 4 bread slices, layer chicken, artichokes and parsley; season with salt and pepper. Top with remaining bread slices, cream cheese side down.
  • Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted.

Nutrition Facts : ServingSize 1 Serving

8 slices bread
1/2 cup cream cheese spread (from 8-oz container)
2 cooked boneless skinless chicken breasts, cut into slices
1/2 cup Progresso™ marinated artichoke hearts (from 6-oz jar), drained, quartered
1/4 cup fresh parsley leaves
Salt and pepper to taste

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