Stuffed Sandwich with Chicken and Brie

Marinate chicken in Italian salad dressing for several hours or overnight in the refrigerator.

Preheat oven to 350 degrees.

Discard marinade, then cube chicken and saute. Add onion and cook until translucent. Add minced garlic, cook for one minute before adding olives, mushrooms, and roasted red pepper. Heat through for three to four minutes. If the chicken seems to be drying out, you can add a few tablespoons fresh salad dressing or white wine. Season to taste with salt, pepper, oregano. Remove from heat and add chopped fresh basil.

Slice the loaf of bread in half and gently pull out the middle of the loaf. Place slices of brie along the entire bottom half of the loaf, making sure the slices are touching. Scoop the sauteed filling onto the cheese. You may have slightly more filling than will fit into the loaf. It all depends on how big your loaf of bread is. Don’t worry, the filling tastes good all by itself!

Place drained artichoke hearts along the top. Replace the top of the loaf and press sandwich together. Wrap in foil and bake for 20-25 minutes.