Puff Pastry Chicken & Caponata Sandwiches

These upscale sandwiches feature light and flaky puff pastry filled with a mouthwatering mixture of chicken, caponata and Italian cheese.  Take a bite...they're irresistible.
  • thaw: 40 minutes
  • prep: 10 minutes
  • bake: 15 minutes
  • cool: 5 minutes
  • total: 10 minutes
  • Serves: 4

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 2 cups shredded Italian cheese blend or mozzarella cheese (about 8 ounces)
  • 10 ounces (1 jar) caponata (eggplant salad)
  • 1 cup cubed boneless, skinless chicken breasts, cooked

Directions

  1. Heat the oven to 400°F.  Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 4 (about 5-inch) squares.  Place the pastry squares onto a baking sheet.  Prick the pastry squares with a fork.

  2. Bake for 10 minutes or until the pastries are golden. Let cool on the baking sheet for 5 minutes.  Split each pastry into 2 layers, making 8 in all.

  3. Layer 1/4 cup cheese, about 1/4 cup caponata and about 1/4 cup chicken on each bottom pastry layer.  Top each with 1/4 cup cheese and the top pastry layers.  Place the pastries onto a baking sheet.  Bake for 5 minutes or until the pastries are golden brown and the cheese is melted.

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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