Gar-licky Arti-chicky Sandwiches

Cheryl Miller


I asked my husband to bring home a loaf of Italian or French bread so I could make these yummy sandwiches. He showed up with a baguette, so these turned out more like sliders! Cute idea for party food!

pinch tips: How to Quarter a Chicken





20 Min


10 Min


Sandwich Press


2 c
shredded cooked chicken
6 1/2 oz
marinated quartered artichoke hearts
1 Tbsp
sliced shallot
2 Tbsp
halved kalamata black olives
1/2 c
cut up asparagus
1 large
garlic clove
1/2 c
salad dressing (miracle whip)
1 Tbsp
dijon mustard
1/8 tsp
fresh ground black pepper
1 large
loaf crusty french bread
2 medium
tomatoes, sliced thin

Directions Step-By-Step

1. Place chicken in a medium bowl. Drain artichokes, reserving liquid for later. Chop once or twice and add to bowl. Add shallots, olives and asparagus. Mix.
2. Smash and chop garlic with salt; place in a small bowl with Miracle Whip, mustard and pepper. Stir and add to chicken mixture. Mix well. Taste and adjust flavor with more salt or pepper.
3. Slice bread into medium-thick slices (up to 12 depending on number being served immediately). Use reserved artichoke liquid to brush on both sides of bread*. Fill with chicken salad and one or two slices of tomato.
4. Heat a griddle or panini maker and brown sandwiches until both sides are golden brown.
*For cold sandwiches, brush the oil only on the interior side of each bread slice.

About this Recipe

Main Ingredient: Chicken
Regional Style: Middle Eastern