Tuscan Chicken Sandwich Recipes

Steps:

• Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.
• Cover; cook on Low setting for 6 to 7 hours.
• Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.
• In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. Spread cut sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottom half of each focaccia wedge. Top each with tomato slice and top half of focaccia.

Steps:

• Place chicken thighs in a 3 to 4 quart slow cooker.
• Sprinkle with garlic, roasted red pepper strips and salt.
• Cover and cook on low setting for 6 hours.
• Just before serving, remove chicken from slow cooker and place on a large plate.
• Shred chicken with two forks, return to slow cooker and mix well.
• In a small bowl, combine mayonnaise and pesto and blend well.
• Cut focaccia into 6 wedges and split each wedge in half.
• Spread cut sides with mayonnaise mixture.
• With slotted spoon, place about 1/3 cup of chicken mixture onto bottom half of foccacia wedge.
• Top each with a tomato slice and top half of foccacia.

Steps:

• Spread vinaigrette in a thin layer over the bottom slice of focaccia.
• On top of the vinaigrette, layer greens, tomato, onion and chicken.
• Stir together mayonnaise and pesto; spread on the top slice of focaccia.
• Close the sandwich and serve.

Steps:

• Prepare Tyson chicken according to package directions. Place 2 slices of cheese on each chicken breast and warm an additional 4-5 minutes, or until cheese melts. Set aside and keep warm.
• Preheat a Panini Press to med-high heat.
• Slather one piece of bread with pizza sauce and sprinkle with oregano. Spread second piece of bread with pesto sauce. Add chicken to one slice of bread, top with tomato and other slice of bread.
• Brush the outside of sandwich with olive oil and place on the hot Panini press. Press for 5-7 minutes until the top of the bread is golden brown. Repeat for the remaining sandwiches.
• Serve and enjoy!

Steps:

• Stir together chicken, mozzarella, olives, sun dried tomatoes, pepperoncini, and roasted red peppers.
• Spray a large nonstick skillet with cooking spray (such as Pam) and place over medium-high heat. Divide Parmesan into 4 small piles (about 1 tablespoon each) spreading slightly. Top with 4 slices of bread.
• Pile chicken mixture onto half the bread and cook for a minute or two until cheese is crusty. Close sandwiches and reduce heat ot medium. Cook for a minute or to two on each side or until bread is golden and filling is warm.

Steps:

• Prepare barbecue (medium-high heat).
• Combine mayonnaise and pesto in small bowl; whisk to blend.
• Cut bread horizontally in half.
• Brush chicken lightly with oil; sprinkle with salt and pepper.
• Grill chicken until just cooked through, about 5 minutes per side.
• Transfer chicken to cutting board; cool slightly.
• Cut chicken on sharp diagonal into 1/2-inch-thick slices.
• Spread pesto mayonnaise onto cut surfaces of bread.
• Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
• Top with bread tops.