Tuscan Artichoke Chicken Sandwich

This month on Daytime Tricities, WJHL (CBS) I decided to create my version of a Tuscan Artichoke Chicken Sandwich. I couldn't wait to share the recipe with you. I have to say, it's one of my most favorite sandwiches...ever! You can also serve the chicken on a salad as well. I wanted to take pictures of the progress of preparation but things on the set got busy! If you'd like to watch me preparing the sandwich and soup on the show, you can go to Daytime Tricities video link.

Daytime Tri-Cities July 2013

Here you go...

Tuscan Artichoke Chicken Sandwich
3/4 cup artichoke hearts, steamed or canned
1/3 cup mayonnaise
1 clove fresh garlic, minced
1/4 cup freshly grated Romano cheese
Sea salt & freshly ground pepper to taste

4 medium sized chicken breasts
oil of choice
salt & pepper to taste

4 slices of provolone

4 gluten free buns

In a small bowl combine artichoke hearts, mayonnaise, fresh garlic, Romano cheese and salt & pepper to taste. Set aside.

In a medium skillet, over medium high heat, add 1 to 2 teaspoons of oil. Salt & pepper chicken breast and add to oil. Cook chicken 3 to 4 minutes on each side, depending on the thickness of your chicken. After chicken is cooked thoroughly, remove from heat.

Place chicken breast on a cookie sheet. Divide artichoke mixture evenly on each of the chicken breasts. Then add a slice of provolone to each piece of chicken. Just before serving, place under the broiler for 1 to 2 minutes or until cheese has melted. Serve on a gluten free bun with lettuce, tomato, mayonnaise and pesto drizzle.

Quick & Easy Nut-Free Pesto Drizzle
1/2 cup fresh basil leaves
1 clove fresh garlic, minced
1/4 cup freshly grated, Romano cheese
1/4 cup light olive oil or canola oil
Salt & pepper to taste

"Kitchen Sink" Summer Gazpacho
3/4 cup cucumber, peeled & chopped
3/4 cup zucchini, peeled & chopped
1/2 cup bell pepper, chopped
4 green onions, chopped
2 large tomatoes, chopped
1 Tablespoon, apple cider vinegar
1 Tablespoon, light olive oil or canola oil
1 1/2 teaspoons, granulated sugar (or to taste)
Hot pepper, (optional) to taste
Salt & pepper to taste

Combine all ingredients in a large mixing bowl. With an immersion blender puree half of the vegetables or more or less depending on the desired texture. Add salt , pepper and sugar to taste. Chill in refrigerator until ready to serve. Soup can be prepared a day ahead of time to allow flavors to enhance. You can also add tomato juice if you prefer a thinner texture.

Hope you enjoy!