Chicken Focaccia Sandwich

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  1. 1/2 c country Dijon mustard, grainy, 120 g
  2. 1/2 c Dijon mustard, 120 g
  3. 2 lb skinless, boneless chicken breasts
  4. Relish

  5. 2 (16 oz) cans artichoke hearts, drained and chopped
  6. 10 plum tomatoes, diced and drained in colander
  7. 1/2 to 1 c red onion, chopped
  8. salt
  9. pepper
  10. 1/3 c extra virgin olive oil, 74 g
  11. Sandwich

  12. 17x12 inch Focaccia Bread, sliced in half to form two thinner 17x12 pieces.
  13. 1 lb Gouda cheese, sliced



  1. Preheat oven to 350°F.
  2. In a small bowl, combine country Dijon and Dijon mustards.
  3. Place chicken breasts on a baking sheet.
  4. Baste both sides of chicken with mustard mixture.
  5. Bake in 350°F oven 12 to 15 minutes until juice runs clear.
  6. Cut chicken into julienne slices.
  7. Relish

  8. In a medium bowl, combine artichoke hearts, tomatoes, red onion, salt, pepper, and olive oil.
  9. Sandwich

    #Preheat oven to 350°F.

  10. On bottom half of bread, layer chicken strips, top with relish and gouda cheese.
  11. Bake lid and bottom of sandwich at 350°F for 8 minutes.

Picture of Recipe

Chicken Focaccia Sandwich - Picture of Recipe
Chicken Focaccia Sandwich - Picture of Recipe
Serves: crowd
Course: Entree,Lunch,Sandwich/Wrap/Panini
Type of Food: Sandwich/Wrap/Panini,
Ethnicity/Origin: Italian
Key Ingredient: Chicken,Artichokes,Tomatoes,Cheese,Bread
Difficulty: 2 - Medium
Make Ahead: Partial
Prep Method: Oven Bake
Themes/Holidays: Picnic,Tailgate

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