Chicken Tandoori Focaccia Sandwiches Recipes

TANDOORI MASALA CHICKEN SANDWICHES

Steps:

• In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally., Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving., Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.

ROASTED CHICKEN, ZUCCHINI, AND RICOTTA SANDWICHES ON FOCACCIA

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

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.

CHICKEN FOCACCIA SANDWICHES

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.

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.

TANDOORI CHICKEN SANDWICHES

Steps:

• For Sandwiches:
• Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
• Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
• For Mayonnaise:
• Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.