Rotisserie Chicken Focaccia Sandwich Recipes

ROTISSERIE CHICKEN FOCACCIA SANDWICH

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.

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.