Ingredients

---

• 4 slices Villagio® Artesano Bread
• 1 cup (250 mL) shredded cooked chicken
• 3 tbsp (45 mL) prepared garlic aioli or roasted garlic mayonnaise
• 4 tsp (20 mL) finely chopped sun-dried tomatoes
• 1/2 cup (125 mL) shredded Italian cheese blend
• 4 tsp (20 mL) olive oil

Directions

---

Stir together chicken, garlic aioli and sun-dried tomatoes until blended. Spoon over 2 slices of bread; top evenly with cheese. Cap with remaining bread. Brush outside of sandwiches with olive oil.

Cook sandwiches, in batches, in large nonstick skillet set over medium heat for 1 to 2 minutes per side or until golden brown, crisp and cheese is melted.

Tips:
• Substitute sun-dried tomato pesto for sun-dried tomatoes if desired.
• Substitute shredded mozzarella for Italian cheese blend if desired.