Antipasto Chicken Sandwich

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1 (10-ounce) loaf round focaccia, cut in half horizontally

2 tablespoons olive paste

2 cups shredded roasted skinless, boneless chicken breast

1/2 cup coarsely chopped drained marinated artichoke hearts

1/2 cup chopped drained oil-packed sun-dried tomato halves

1/2 cup coarsely chopped bottled roasted red bell peppers

2 ounces thinly sliced prosciutto

1/2 cup (2 ounces) shredded fontina cheese

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