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
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
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.
GRILLED FOCACCIA SANDWICH
Provided by Food Network
Time 1h41m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Heat a barbecue or grill.
- Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
- In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
- Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
- Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
- Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
- Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
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 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
VEGETARIAN FOCACCIA SANDWICH
Vegetarians, try this!!! Even non-vegetarians would like this and if they absolutely had to, they could add chicken or beef.
Provided by Bobtail
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice bread in half lengthwise.
- Slice peppers into 1/8 inch slices.
- Slice onion and mushrooms.
- In a skillet, heat oil over medium heat.
- Add peppers and onions, cooking till they begin to soften.
- Add mushrooms and cook till mushrooms are softened.
- Spread mustard on each half of bread.
- Top one half with mushroom mixture, sprinkle with cheese.
- Place the other half of the bread on top the half with the mushroom mixture.
- Cut into 8 slices.
Nutrition Facts : Calories 134.1, Fat 10.6, SaturatedFat 5, Cholesterol 22.4, Sodium 136, Carbohydrate 4.3, Fiber 1.2, Sugar 2.2, Protein 6.3
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.
FOCACCIA CHICKEN SANDWICHES
This is an easy but delicious chicken and broccoli sandwich that can be served with a salad.
Provided by SILVERSOLARA
Categories Italian Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread brown mustard onto the chicken breasts to coat, and place them in a baking dish. Bake for about 30 minutes in the preheated oven, or until cooked through.
- Meanwhile, bring 1/2 inch of water to a boil in a small saucepan with a lid. Add the broccoli, and cook for 7 minutes, or until tender but still bright green. Drain, and set aside.
- Shred or cube the chicken, and place onto the bottom half of the focaccia bread. Spread the broccoli over the chicken, and top with mozzarella cheese.
- Bake this part of the sandwich (without the top) for about 10 minutes, or until the cheese is melted. Place the top of the bread over the filling, and bake for another 5 minutes to heat through. Cut into small squares to serve.
Nutrition Facts : Calories 470.8 calories, Carbohydrate 30.9 g, Cholesterol 141.4 mg, Fat 9.4 g, Fiber 2.1 g, Protein 61.8 g, SaturatedFat 4.1 g, Sodium 701 mg, Sugar 1.2 g
GRILLED CHICKEN FOCACCIA
When your usual grilled chicken sandwich just won't cut it, do it up bistro-style! Serve with roasted peppers and provolone on split focaccia bread.
Provided by My Food and Family
Categories Bread
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread cut sides of bread with mayo.
- Fill with remaining ingredients.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1150 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 4 g, Protein 28 g
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 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
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