Gar-licky Arti-chicky Sandwiches

★★★★★ 3 Reviews
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By Cheryl Miller
from Port Orchard, WA

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!

Blue Ribbon Recipe

This little sandwich might sound fancy, but it's super easy to prepare. Warm, creamy, and tangy, it's bursting with flavor. You can really taste every element of the sandwich. We loved the crunch asparagus gives. Grilling the bread adds a great crisp texture. We can't wait to make these again.

— The Test Kitchen @kitchencrew
serves 6
prep time 20 Min
cook time 10 Min
method Sandwich Press

Ingredients

  • 2 c
    shredded cooked chicken
  • 6 1/2 oz
    marinated quartered artichoke hearts in oil
  • 1 Tbsp
    sliced shallot
  • 2 Tbsp
    halved Kalamata black olives
  • 1/2 c
    cut up asparagus
  • 1 lg
    garlic clove
  • 1/2 c
    salad dressing (Miracle Whip)
  • 1 Tbsp
    Dijon mustard
  • 1/8 tsp
    fresh ground black pepper
  • 1 lg
    loaf crusty French bread
  • 2 md
    tomatoes, sliced thin
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How To Make

  • 1
    Place chicken in a medium bowl. Drain artichokes, reserving oil 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 the 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. *For cold sandwiches, brush the oil only on the interior side of each bread slice.
  • 4
    Heat a griddle or panini maker and brown sandwiches until both sides are golden brown.
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