Artichoke Bacon Chicken Salad Sandwiches Recipes

BACON ARTICHOKE CHICKEN SALAD CROISSANT

Steps:

• *NOTE: You may use grilled, rotisserie or roasted chicken or turkey meat (any part/s of the bird,) though grilled has the best flavor, in my opinion.
• Gather and prep all ingredients (remove skin, debone and chop chicken; drain artichokes and chop after removing any tough outer leaves; wash lettuce; split croissants.)
• Add chicken to an average size mixing bowl; sprinkle with 1/4 tsp salt; toss to distribute salt.
• Add Miracle Whip salad dressing; mix with large spoon to coat chicken well.
• Add chopped artichokes and 1/8 cup real bacon bits (do not use imitation; omit bacon if none is available;) mix well.
• Place lettuce leaves on bottom half of croissants; spoon chicken mixture onto lettuce; place croissant tops on top of chicken salad. Serve immediately, or wrap/place in airtight container and refrigerate until served.
• Cover and refrigerate any leftovers.

TOASTED ARTICHOKE SANDWICHES

Steps:

• In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.

CHICKEN BREAST WITH ARTICHOKES AND BACON

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
• Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
• Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
• Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

GAR-LICKY ARTI-CHICKY SANDWICHES

Steps:

• 1. Place chicken in a medium bowl. Drain artichokes, reserving oil for later. Chop once or twice and add to bowl. Add shallots, olives, and asparagus. Mix.
• 2. Smash and chop garlic with salt; place in a small bowl with Miracle Whip, mustard, and pepper. Stir and add to chicken mixture. Mix well. Taste and adjust flavor with more salt or pepper.
• 3. Slice bread into medium-thick slices (up to 12 depending on the number being served immediately). Use reserved artichoke liquid to brush on both sides of bread*. Fill with chicken salad and one or two slices of tomato. *For cold sandwiches, brush the oil only on the interior side of each bread slice.
• 4. Heat a griddle or panini maker and brown sandwiches until both sides are golden brown.