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1
For the artichoke topping:
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2
In a bowl, combine the artichokes and the next six ingredients.
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3
(I like to leave the artichokes whole because I prefer the chunky texture but if you like them smoother, you could mix up the topping ingredients in a food processor).
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4
Set aside.
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5
(I made this a day in advance.)
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6
For the chicken:
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7
Rinse the chicken thighs, pat them dry, drizzle a little olive oil and a pinch of salt and pepper on both sides.
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8
Place on a hot grill over medium heat.
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9
Grill for 4 minutes on each side.
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10
Remove from grill and set aside to rest for 5 minutes.
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11
After the chicken has rested, roughly shred it.
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12
Set aside.
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13
(I made this a day in advance).
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14
For the assembly:
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15
Brush both sides of the slices of bread with olive oil.
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16
Place on a hot grill over medium heat for one minute on each side.
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17
Set aside.
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18
If you arent an airhead like me and you remembered to buy tomatoes at the grocery store, go ahead and chop them up at this point.
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19
Season the tomato with a little salt and pepper.
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20
Or you can just open up a can of tomato sauce which is what I had to do because I forgot to buy tomatoes.
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21
Lets put these babies together: Top each piece of grilled bread with tomatoes (or sauce), artichoke topping, grilled chicken and then top with two thin strips of Swiss cheese.
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22
Place the assembled toasts on a cookie sheet under the broiler for 2 minutes or so to melt the cheese.
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23
Enjoy!
