Gloriously Huge Chicken Focaccia Sandwich
This irresistible chicken focaccia sandwich is crispy, melty, salty, herby, and wildly satisfying. Toasted focaccia bread, creamy sun-dried tomato aioli, savory deli chicken, melty cheese, juicy tomatoes, and a peppery pile of greens. Great for an easy weeknight dinner or a casual weekend lunch for the fam, this sandwich is the full meal deal.
Erica’s Thoughts
Who’s up for a gigantic sandwich?? 🙋🏻♀️
Do y’all know what I don’t like doing? Making a bunch of sandwiches for a bunch of people. ‘Batch-making sandwiches’, if you will. This is obviously a necessary thing that happens often in my world – like when my family is over, and I want to feed them lunch before a show or performance, or when we’re going to the park or beach and need to pack a picnic. I always think it’s going to be quick and easy but tell me why it takes five-ever to make sandwiches for that many people.
Enter our solution: One gloriously huge chicken sandwich on pillowy bread with melty cheese, lots of pesto mayo and fresh veggies. A couple of keys here: 1) make sure you grab a loaf of focaccia or ‘flatbread’ that is thick enough to slice in half lengthwise, 2) opt for great-quality, thinly-sliced deli chicken or I often make this with leftover balsamic grilled chicken breasts (so good) and 3) don’t skimp on the sauce, my loves. Sun-dried tomato pesto + good-quality mayo = magic.
If you love a good deli-style sandwich or panini, this one is for you.
First, gather everything you need:
- Bread: ideally, a focaccia loaf. I love the ones from Trader Joe’s! They have one with sun-dried tomatoes and one with caramelized onions. You can find a loaf similar to these in the bakery section of most major grocery stores.
- Condiments: any type of pesto + good quality mayo. I like sun-dried tomato pesto which you can find in the pasta/tomato aisle of most grocery stores. You could also make your own basil pesto.
- Protein: I prefer chicken, but deli turkey works here too.
- Veggies: red onion, tomato, and arugula or microgreens.
- Cheese: I use a combo of Gruyere and fresh mozzarella cheese. Monterey Jack or mild Swiss cheese also works.
- Seasonings: every good sandwich needs seasoning! It’s pretty simple here – sea salt, black pepper and your favorite all-purpose seasoning. Feel free to add a pinch of red pepper flakes for heat, lemon juice for a little zing or balsamic glaze for extra richness.
How to Make a Really Good Chicken Focaccia Sandwich:
Preheat oven to 400°F. Line a sheet pan with parchment or a silicone mat.
Slice the focaccia bread horizontally with a serrated knife, so you have a top and a bottom. Work carefully, and make sure the loaf is sitting flat on the cutting board, don’t try to hold it up while you slice. Drizzle cut sides with olive oil. Toast face up for 5 to 7 minutes until lightly crisp and golden brown.
Mix pesto and mayo until smooth. Spread on both halves.
Sprinkle cheese on both halves. Layer chicken on the bottom half. Add red onion.
Return both halves to oven until cheese melts and the chicken and onions are warmed through, about 8 minutes.
Pat tomato slices dry with a paper towel. Layer tomatoes over onions. Season with salt, pepper, and all-purpose seasoning.
Add microgreens or arugula and a light drizzle of olive oil and pinch of salt.
Place the cheesy top half of focaccia onto the sandwich. Press gently, slice, and serve warm. WOW. It’s a good day today.
FAQs
Regular basil pesto works too! Even better if it’s homemade pesto 😉
It is still good cold, but I prefer it warm with the melty, gooey cheese. To reheat, I pop a piece of the sandwich in my air fryer at 350 degrees for about 5 minutes.
Any soft, large, thick and flat loaf of bread. I love how soft and pillowy focaccia is; this sandwich won’t turn out as well on hard/chewy loaves like a baguette.
Wrap tightly in plastic wrap or store in an airtight container and refrigerate for up to three days.
If you try this chicken focaccia sandwich, you’ll get why it’s on repeat over here. Fast, balanced, and seriously craveable.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Gloriously Huge Chicken Focaccia Sandwich
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: Assemble
- Cuisine: American
Description
Hooooo baby. Toasted focaccia, pesto mayo, melty cheese, and fresh veggies make this chicken focaccia sandwich an easy, flavor-packed lunch or dinner.
Ingredients
- 1 14oz focaccia loaf
- olive oil
- 1/4 cup sun-dried tomato pesto (or regular basil pesto)
- 1/3 cup mayo
- 8 oz thinly sliced deli chicken (or turkey)
- 3 oz gruyere or mozzarella cheese, grated (about 3/4 cup)
- 1/4 red onion, thinly sliced
- 1–2 small tomatoes, thinly sliced
- pinches of salt, pepper and all-purpose seasoning (I like Kinders)
- arugula and/or microgreens
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or silicone baking mat.
- Lay the focaccia flat on a cutting board and use a serrated knife to make a horizontal cut all the way through, slicing it in half lengthwise. Work slowly and be careful to make the halves as even as possible!
- Drizzle the inside of each half with olive oil and place them face up on the prepared baking sheet. Place in the oven to toast for 5-7 minutes.
- Whisk together the pesto and mayo. Divide it between the two pieces of focaccia. Sprinkle cheese on both halves. Layer chicken and red onion on the bottom half. Return to the oven for 5-7 minutes until the cheese is melted.
- Slice the tomatoes and use a paper towel to pat out a bit of the moisture. Layer them on top of the red onions and season the tomatoes/sandwich with pinches of salt, pepper and all-purpose seasoning. Add a pile of arugula and drizzle with a little olive oil and pinch of salt.
- Flip the top piece onto the sandwich. Slice into 6-8 pieces and serve warm! Diviiiiine.
Notes
Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.
Recipe inspired by Pinch of Yum.
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Nutrition
- Serving Size: 1 sandwich (1/8 recipe)
- Calories: 264
- Sugar: 2.9 g
- Sodium: 702.7 mg
- Fat: 12.3 g
- Carbohydrates: 23.8 g
- Fiber: 1.4 g
- Protein: 13.9 g
- Cholesterol: 23.7 mg
