CHICKEN FOCACCIA SANDWICHES
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
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
Provided by Sandra Lee
Time 5m
Yield 4 servings
Number Of Ingredients 5
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
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 33
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.
CHICKEN CAESAR FOCACCIA SANDWICHES
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.
ROASTED CHICKEN, ZUCCHINI & RICOTTA SANDWICHES ON FOCACCIA
Another delicious recipe courtesy of Epicurious. I have made this recipe once and it was a pleaser. Little preperation and cooking. The purchased roasted chicken really eliminates the hassle of baking a chicken yourself. You can usually find roasted chicken in the deli of your grocery store. Menu Suggestion: Marshmallow Fruit Salad & Potato Chips.
Provided by Shoppohollic
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix zucchini and salt in medium bowl. Transfer mixture to colander that is set over a bowl. Let zucchini stand and drain for 15 minutes. Rinse and drain zucchini and squeeze dry.
- Heat oil in large skillet. Add zucchini to skillet and saute till tender. Transfer to bowl to slightly cool. Add ricotta, parmesan and lemon peel to zucchini. Stir and season with salt & pepper.
- Preheat broiler. Arrange focaccia slices of baking sheet. Broil bread just until toasted. Spread ricotta mixture generously over toasted bread. Broil ricotta mixture on bread just until ricotta gets brown spots.
- Top ricotta with tomato slices, then with sliced chicken. Sprinkle with salt & pepper. Cover with remaining bread slices. Serve.
Nutrition Facts : Calories 456.1, Fat 26.8, SaturatedFat 12.6, Cholesterol 142, Sodium 265.9, Carbohydrate 8, Fiber 1.4, Sugar 2.9, Protein 45
FOCACCIA SANDWICHES!
Make and share this Focaccia Sandwiches! recipe from Food.com.
Provided by Haversac
Categories Lunch/Snacks
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Slice your focaccia bread like a giant hamburger bun. Select toppings/fillings that go well with your flavor of focaccia-i.e. ham & cheddar cheese on the cheddar jalapeno loaf, turkey & mozzerella with marinara on the parmesan loaf, turkey, havarti & apple on the herb loaf, roast beef, fresh mozzerella, roasted red peppers & lettuce on the veggie loaf, etc. The combinations are endless-be daring! You can make them & then slice them in wedges like a pizza or pop them in the oven & then cut them up! Let me know about some of the great combination you come up with!
Nutrition Facts : Calories 125.1, Fat 9.2, SaturatedFat 5.8, Cholesterol 24.2, Sodium 365.1, Carbohydrate 3.1, Protein 7.4
ROASTED CHICKEN, ZUCCHINI, AND RICOTTA SANDWICHES ON FOCACCIA
Categories Sandwich Cheese Chicken Poultry Tomato Vegetable Broil Roast Sauté Super Bowl Quick & Easy Lunch Ricotta Zucchini Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.
- Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Preheat broiler. Arrange focaccia pieces cut side up on baking sheet. Broil focaccia just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
- Top 4 focaccia pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 focaccia pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.
CHICKEN TANDOORI FOCACCIA SANDWICHES
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
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
FOCACCIA SANDWICHES
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
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.
ROTISSERIE CHICKEN FOCACCIA SANDWICH
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
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
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
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
FOCACCIA PARTY SANDWICH
The men in your family will go crazy for this hearty loaf. When the weather cooperates, I wrap the sandwich in foil and cook it on the grill.-Jeanette Jones, Muncie, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Stir in thyme; set aside. , Cut focaccia in half horizontally. Combine mayonnaise and basil; spread over bread bottom. Layer with onion mixture, pastrami, ham, salami, tomato and cheese; replace bread top. Place sandwich on a baking sheet., Bake at 350° for 15-20 minutes or until heated through and cheese is melted. Cut into wedges.
Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 1011mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
FOCACCIA TURKEY SANDWICH
This is my spin on my favorite sandwich from a local restaurant. It is super easy to make. We serve it with soup during the winter. Yum! It has such interesting and unique ingredients and the most amazing flavor! I urge you not to skip ingredients. Each flavor really adds to the entire taste of this focaccia turkey sandwich!
Provided by Kelly
Categories Turkey Sandwiches
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Drain and seed chipotle peppers. Combine chipotle peppers and mayonnaise in the bowl of a food processor; pulse until blended.
- Spread mayonnaise mixture on bottom half of focaccia. Top with turkey, mozzarella, roasted red peppers, sun-dried tomatoes, and remaining focaccia. Wrap in aluminum foil.
- Heat sandwich in the preheated oven for 15 to 20 minutes. Cut into 6 individual sandwiches. Serve hot.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 36.2 g, Cholesterol 51.9 mg, Fat 27.5 g, Fiber 2.7 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 1094.8 mg, Sugar 2.4 g
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