A terrific, healthy twist to a timeless classic made to fit in the palm of your hand.
Course
Main Dish
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
Servings5Sandwiches
AuthorNate
Ingredients
Sandwich Components
5EachBunsYour Favorite Kind
4 - 4.5Ounces, Per SandwichSeared ChickenSliced Thick to Fit Buns
5SlicesMuenster CheeseSargento
10SlicesSmoked Pit HamBoars Head
1PinchClover SproutsPer Sandwich
2TbspArtichoke SpreadPer Sandiwch
Seared Chicken Breast
1.5lbsChicken Breast
TTMontreal Chicken Seasoning
3Tbspolive oil
Artichoke Spread
1CanMedium Artichoke HeartsDrained
1/4CupRoasted Red PepperSmall Diced
6OuncesPlain Greek Yogurt
1Tbspmayonnaise
2TbspDijon or Whole Grain Mustard
1CloveFresh GarlicMinced or Pressed
1/2tspred wine vinegar
TTsalt and pepper
Instructions
Seared Chicken Breasts
Turn large, non-stick fry pan to medium low heat and spray with pan spray and add olive oil.
Liberally dust the chicken breasts with the Montreal Chicken Seasoning and add to pan.
Flip Chicken breasts once and put in an oven that was preheated to 350 degrees and cook for 15 minutes.
Take out of oven and let rest for 5 minutes before slicing for sandwich assembly.
Sandwich Assembly
Slice buns in half and arrange on tray and toast under oven broiler.
Slice chicken breasts to desired thickness and arrange on bottom part of buns.
Top chicken with 2 slices of smoked pit smithfield ham. Set bun tops aside and toast ham on chicken under broiler to 3 minutes.
Top ham with muenster cheese and melt under broiler. Once cheese is melted, pull tray from oven.
Spread about two Tbsp of artichoke spread on bun tops and put on the clover sprouts.
Place prepared bun tops on prepared bun bottoms and serve
Artichoke Spread
Place drained artichoke hearts and garlic in food processor and pulse until rough chopped.
Place dijon mustard, greek yogurt, red wine vinegar and salt and pepper and pulse until fully combined.
Scrap mixture into bowl and fold in diced roasted red pepper. Cover and set aside until ready to assemble sandwiches, or spread on crackers and crostini and enjoy with pinot grigio.