Chicken Focaccia Sandwiches Food

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FOCACCIA SANDWICHES



Focaccia Sandwiches image

Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 dozen.

Number Of Ingredients 11

1/3 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives, drained
1 focaccia bread (about 12 ounces), split
4 romaine leaves
1/4 pound shaved deli ham
1 medium sweet red pepper, thinly sliced into rings
1/4 pound shaved deli turkey
1 large tomato, thinly sliced
1/4 pound thinly sliced hard salami
1 jar (7 ounces) roasted sweet red peppers, drained
4 to 6 slices provolone cheese

Steps:

  • In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

Nutrition Facts : Calories 113 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

CHICKEN TANDOORI FOCACCIA SANDWICHES



Chicken Tandoori Focaccia Sandwiches image

This is the sandwich of choice for our picnics...it's nice served along with a nice chilled glass of white wine on a hot summer day!

Provided by Chef Decadent1

Categories     Lunch/Snacks

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8

1 loaf focaccia bread
2 cups cooked chicken, sliced
1/4 cup green grape
1/8 cup sliced almonds
1/4 teaspoon tandoori spice mix
1/8 teaspoon curry powder
1/2 cup mayonnaise
swiss cheese

Steps:

  • Cut prepared Foccacia bread horizontally in half. Place sliced pieces of swiss cheese on one half.
  • Mix together cooked chicken, sliced green grapes, almonds, tandoori seasoning* curry powder, and mayonnaise. Stir ingredients together and spread mixture over the swiss cheese on the foccacia bread. Put bread together and slice to serve.
  • *You can purchase tandoori seasoning in the grocery store, however if you have left over tandoori chicken you can use that instead and omit the powder. You can also adjust the flavor of this sandwich by increasing the tandoori spice or curry powder to taste.

Nutrition Facts : Calories 255.2, Fat 15.9, SaturatedFat 2.8, Cholesterol 60.1, Sodium 261.6, Carbohydrate 9.4, Fiber 0.5, Sugar 3.6, Protein 18.5

CHICKEN FOCACCIA SANDWICHES



Chicken Focaccia Sandwiches image

Make and share this Chicken Focaccia Sandwiches recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 round focaccia bread, cut in quarters
margarine, we use becel
Dijon mustard
4 slices of your favourite cheese
4 slices red onions, thinly sliced
8 lettuce leaves, iceberg or 8 romaine lettuce, work well
8 slices tomatoes, thinly sliced
8 slices bacon, cooked crisp
4 chicken breast halves
1 cup flour
salt & freshly ground black pepper
2 tablespoons dried oregano
1 egg, fork beaten
3 tablespoons water
3 -4 tablespoons olive oil

Steps:

  • Slice bread quarters in half, place each quarter on a plate, spread with margarine, then mustard.
  • Place slices of cheese on the bottom half of each bread quarter.
  • Top cheese with 2 slices of bacon, top bacon with onion slice, top onion with lettuce leaves, top lettuce with tomato slices.
  • Set aside.
  • Place chicken breasts between 2 sheets of plastic wrap, pound to 1/4 inch thickness.
  • Place flour on a plate, add salt, pepper and oragano, mix until well combined.
  • In a small bowl, beat egg with water.
  • Heat oil in a large nonstick frypan on medium high heat.
  • Meanwhile, dredge chicken breasts in flour mixture, shaking off excess, submerge chicken breast in egg/water mix, drain off excess and place in hot frypan.
  • Lower heat to medium.
  • Cook chicken until golden brown, about 10 minutes on each side, until no longer pink.
  • Place one chicken breast on each focaccia bottom on top of tomato slices, top with the top piece of focaccia bread, press down, cut in half if you wish and serve immediately, with lots of napkins.

Nutrition Facts : Calories 766.5, Fat 53, SaturatedFat 19.3, Cholesterol 166.4, Sodium 1005.6, Carbohydrate 34.2, Fiber 2.8, Sugar 2.3, Protein 37.6

CHICKEN CAESAR FOCACCIA SANDWICHES



Chicken Caesar Focaccia Sandwiches image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 bag Caesar salad kit
1/2 package (about 6 ounces) grilled chicken strips, chopped
1 loaf focaccia bread
Eight 4-inch rosemary stalks
8 cherry tomatoes

Steps:

  • In a large bowl, combine all contents of salad kit and chicken strips. Toss to combine.
  • Cut focaccia loaf in half horizontally. Fill focaccia bread with chicken Caesar salad. Cut focaccia sandwich into 8 portions.
  • Take each rosemary stalk and strip bottom half of the rosemary from the stalk, leaving leaves at top.
  • Insert rosemary skewers through tomatoes.
  • Insert each rosemary-tomato skewer into the top of each sandwich.

FRESH FOCACCIA WITH MARINATED CHICKEN AND SPINACH AND ARTICHOKE SPREAD



Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 33

4 boneless skinless chicken breasts
1/2 cup Balsamic Base, recipe follows (or balsamic vinegar)
5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained
1/2 cup sour cream
2 tablespoons mayonnaise
1 clove garlic, grated
1 lemon, zested and juiced
1 lemon, zested and juiced
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
One 6-ounce jar marinated artichoke hearts, drained
Fresh Focaccia, recipe follows
1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips
1 pound ball fresh mozzarella, sliced into 1/4-inch slices
2 cups arugula
4 cups balsamic vinegar
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
8 fresh basil leaves
5 sprigs fresh thyme
4 cloves garlic, crushed
1 large shallot, roughly chopped
2 cups warm water (105 to 110 degrees F)
1 tablespoon sugar
2 packages active dry yeast
4 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 1/2 tablespoons kosher salt
1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish
1 cup olive oil, plus more for brushing
8 thinly sliced rounds beefsteak tomato
2 tablespoons grated Parmesan

Steps:

  • For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
  • Preheat a grill pan or grill over medium-high heat.
  • Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
  • For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
  • For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!
  • Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
  • Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
  • In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
  • Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
  • Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
  • Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
  • Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
  • Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
  • Preheat the oven to 425 degree F and set a rack in the middle of the oven.
  • Bake the dough until golden brown, 35 to 40 minutes.

MEDITERRANEAN CHICKEN FOCACCIA



Mediterranean Chicken Focaccia image

Dinner ready in 20 minutes! Enjoy this tasty chicken focaccia layered with tomatoes, cheese, bell pepper and onion. Perfect if you love Mediterranean cuisine.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 6

Number Of Ingredients 8

1 (1-lb) round loaf focaccia
1/4 cup mayonnaise
1/4 cup pesto
2 medium tomatoes, sliced
4 (1-oz) slices mozzarella or provolone cheese
1 medium green bell pepper, sliced
1 thin slice red onion, separated into rings
2 cups chopped purchased rotisserie chicken

Steps:

  • Cut focaccia in half horizontally. In small bowl, mix mayonnaise and pesto. Spread on cut surfaces of focaccia.
  • Layer bottom half of focaccia with tomatoes, cheese, bell pepper and onion. Place chicken on top of vegetables. Cover with top half of focaccia; press down lightly. Cut into wedges.

Nutrition Facts : Calories 505, Carbohydrate 40 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g

ROTISSERIE CHICKEN FOCACCIA SANDWICH



Rotisserie Chicken Focaccia Sandwich image

Make and share this Rotisserie Chicken Focaccia Sandwich recipe from Food.com.

Provided by Chris from Kansas

Categories     Lunch/Snacks

Time 23m

Yield 6 serving(s)

Number Of Ingredients 8

9 inches round loaf focaccia bread
1/2 cup oil based caesar salad dressing
4 ounces roasted red peppers, from jar
3 ounces goat cheese, crumbled
1/4 cup pine nuts
1 rotisserie chicken
3 cups baby greens
1/2 pint grape tomatoes, halved

Steps:

  • Preheat oven to 400 degrees.
  • Cut focaccia loaf in half horizontally; place cut sides up on a baking sheet.
  • Combine caesar dressing and roasted red peppers in a food processor; process until smooth.
  • Drizzle 1/2 cup red pepper dressing evenly over cut sides of bread. Sprinkle with goat cheese and nuts. Bake for 6 to 8 minutes or until lightly brown.
  • Remove meat from chicken and coarsely chop. Sprinkle chicken over bottom half of bread. Top with salad greens, tomatoes and remaining dressing; cover with top half of bread.
  • Cut into 6 wedges and serve immediately.

Nutrition Facts : Calories 531.1, Fat 42.6, SaturatedFat 11.6, Cholesterol 126.6, Sodium 652.5, Carbohydrate 3.6, Fiber 0.7, Sugar 0.8, Protein 32.9

CHICKEN FOCACCIA SANDWICH



Chicken Focaccia Sandwich image

Take your chicken-provolone sandwich game up a few notches by serving it on focaccia bread with roasted garlic and chopped sun-dried tomatoes.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings, one wedge each.

Number Of Ingredients 7

1/3 cup KRAFT Real Mayo Mayonnaise
2 tsp. roasted garlic (packed in oil)
1 loaf focaccia bread (12 oz.), split
24 slices OSCAR MAYER Deli Fresh Rotisserie Seasoned Chicken Breast
4 KRAFT Provolone Cheese Slices
9 oil-packed sun-dried tomatoes, drained, chopped
1/2 cup mixed baby greens

Steps:

  • Mix mayo and garlic; spread onto cut sides of bread.
  • Layer remaining ingredients on bottom half of bread; cover with top bread.
  • Cut into wedges to serve.

Nutrition Facts : Calories 500, Fat 25 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

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  • Cut each chicken breast half in half horizontally, and lightly coat chicken with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper, and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Reduce heat to medium; add water. Cook 10 minutes or until chicken is done. Remove chicken from pan; keep warm.
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