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Bursting with flavour, this pan-toasted sandwich makes a winning lunch. For a complete meal, serve with a traditional Italian minestrone soup.

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  • 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


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.

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