What if I can't find sun-dried tomato pesto?

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.

What bread works besides focaccia?

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.

How should I store leftovers?

Wrap tightly in plastic wrap or store in an airtight container and refrigerate for up to three days.

What should I serve with these focaccia sandwiches?

Crunchy pickles, sweet potato fries, potato chips, simple salad or soup !

Gloriously Huge Chicken Focaccia Sandwich with Pesto Aioli

Name: Gloriously Huge Chicken Focaccia Sandwich
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 14oz focaccia loaf; olive oil; ¼ 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 ¾ cup); ¼ 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

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

Units Scale

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

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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