Recipe courtesy of Tregaye Fraser
Show: The Kitchen
Save Recipe Print
25 min
10 min
about 15 pieces


Chicken, Spinach and Artichoke Base:


Preheat the oven to 400 degrees F.

Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.

Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.

Chicken, Spinach and Artichoke Base:

Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad

Recipe courtesy of Katie Lee

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Sunny's Quick Chicken Cheesesteak

Recipe courtesy of Sunny Anderson

No-Chop Garlic Bread

Recipe courtesy of Jeff Mauro

Grilled Chicken and Kale Greek Salad

Recipe courtesy of Katie Lee

Honey-Chipotle Chicken Pasta Salad

Recipe courtesy of Jeff Mauro

Big Moe's Memphis-Style Chicken

Recipe courtesy of Moe Cason

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories