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Ingredients Jump to Instructions ↓

  1. 1 7-ounce jar roasted red pepper s, drained and cut into strips

  2. 1/3 cup refrigerated basil pesto

  3. 4 to 6 ounces shredded provolone cheese (1 to 1- 1/2 cups)

  4. 1 14-ounce can artichoke hearts, drained and thinly sliced

  5. 3 ounces thinly sliced prosciutto

  6. 6 1/2-inch bias slices Italian bread (about 1/3 of a 1-pound loaf)

  7. 12 ounces cooked chicken or turkey, cut into bite-size strips (about 2 1/4 cups)

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