Chicken Focaccia Sandwich
Focaccia brushed with olive oil and filled with ready-to-eat herbed chicken, basil pesto, spinach, roasted red pepper, red onion and provolone, grilled until lightly browned.
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Ingredients
- 1 package ready-to-eat garlic and herb chicken breast strips fully cooked
- 2 tablespoons olive oil
- 1 loaf focaccia cut into four pieces, then split each piece horizontally
- 4 tablespoons basil pesto prepared
- 1 cup baby spinach stems removed
- 1/2 cup roasted red pepper thinly sliced
- 1/2 medium red onion thinly sliced
- 4 slices provolone cheese cut to fit inside the bread
Instructions
- Preheat a griddle to medium. Cut the focaccia into four pieces and split each piece horizontally. Lightly brush the outsides with the olive oil and spread the insides with pesto.
- Divide the spinach, roasted red pepper, ready-to-eat chicken, red onion and provolone evenly among the bottom pieces. Add the focaccia tops and press firmly together.
- Grill on medium for about 4 minutes, turning so both sides are lightly browned and the cheese is starting to melt.
Notes
The chicken is fully cooked before it goes on the sandwich. For a packed lunch, keep the sandwich at 40°F or below.
Nutrition
Serving: 1servingCalories: 594kcalCarbohydrates: 52.5gProtein: 32.1gFat: 29.5gSodium: 1222mgFiber: 3gSugar: 4.3g
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