Chicken and Ham Sandwich with Artichoke-Tomato Spread

This recipe yields more sandwiches than you'll need, but you'll be glad for the leftovers. Wrap the two extra sandwich wedges in plastic wrap, and refrigerate for up to one day. Remember to pat the focaccia dough out into a larger, thinner circle so the bread won't be too thick.

Yield: 6 servings (serving size: 1 wedge)

Ingredients

• 1/4  cup  chopped drained oil-packed sun-dried tomato halves
• 1  garlic clove
• 1/2  (14-ounce) can quartered artichoke hearts, drained
• 1  loaf Pumpkin-Walnut Focaccia with Gruyère, cut in half horizontally
• 4  ounces  chopped roasted skinless, boneless rotisserie chicken breast
• 4  ounces  thinly sliced 33%-less-sodium ham (about 1/8 inch thick)
• 2  cups  trimmed arugula

Preparation

Combine first 3 ingredients in a food processor; process until smooth. Spread mixture on bottom half of Pumpkin-Walnut Focaccia with Gruyère; top with chicken, ham, and arugula. Place top half of bread on sandwich. Cut sandwich into 6 wedges.

Nutritional Information

Calories:

315 (29% from fat)

Fat:

10.3g (sat 3.8g,mono 3.6g,poly 2.3g)

Protein:

19.3g

Carbohydrate:

38.5g

Fiber:

3.2g

Cholesterol:

42mg

Iron:

3.1mg

Sodium:

649mg

Calcium:

115mg