Prep Time: 5 mins
Cook Time: 10 mins
Servings: 2

Chicken Antipasto Sandwich

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19
Lunch
Deli Style
Sliced Bread

Ingredients

  • 4 slices of Villaggio® Sesame Italian Style Thick Slice White Bread
  • 4 soft boiled Eggs, sliced
  • 1 large boneless skinless Chicken breast
  • 1 tsp (5ml) Italian Seasoning
  • Salt & Pepper, to taste
  • 1 tbsp (15m) Olive Oil
  • 1/4 cup (60g) Cream Cheese, softened
  • 4 leaves of curly Leaf Lettuce
  • 1/2 cup (125g) Roasted Red Peppers
  • 8 slices Salami
  • 1/2 cup (125g) Sundried Tomatoes
  • 2 large Dill Pickles, sliced
  • 2 tbsp (30ml) Mayonnaise

Directions

  1. Bring a medium pot of water to a gentle simmer, just below boiling and using a slotted spoon, gently add the eggs into the water and simmer for 7 minutes, then, plunge into a bowl of ice water and chill for at least 3 minutes
  2. Once cooled, peel and slice the eggs
  3. Season the chicken with Italian seasoning, and salt & pepper
  4. Heat up olive oil, in a large skillet over medium-high heat
  5. Add the seasoned chicken and cook for 4-5 minutes, then turn and cook for another 4-5 minutes on the other side
  6. Set aside and allow to rest before slicing
  7. Spread softened cream cheese over 2 slices of bread
  8. Layer with lettuce, roasted red peppers, chicken, salami, eggs, sundried tomatoes, and pickles
  9. Spread Mayonnaise over the remaining 2 slices of bread and top over the sandwich

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