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Italian Chicken Focaccia Sandwiches
with Pesto & Tomato Sauce
45 MIN
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. These satisfying sandwiches feature golden focaccia bread—first toasted in the oven, then rubbed with a whole clove of garlic to add aromatic depth of flavor––then layered with melty cheese, tomato-dressed chicken, and verdant pesto. For a complementary side, we’re serving a ranch-dressed salad filled with crunchy cucumbers, peppery arugula, and more––plus a savory sprinkle of parmesan.
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NutritionPER SERVING
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Calories890 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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22 oz Chicken Breast Strips
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2 cloves Garlic
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1 14.5-Oz Can Crushed Tomatoes
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1 Piece Focaccia Bread
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4 oz Arugula
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2 Persian Cucumbers
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⅓ cup Basil Pesto
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1 oz Sliced Roasted Red Peppers
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4 oz Shredded Fontina Cheese
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¼ cup Grated Parmesan Cheese
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2 oz Balsamic-Marinated Cipolline Onions
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¼ cup Ranch Dressing
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Halve the bread horizontally. Peel 2 cloves of garlic. Keeping 1 clove whole, roughly chop the remaining clove.
2
Cook the chicken
Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 2 to 3 minutes, or until browned. Add the tomatoes (carefully, as the liquid may splatter), Italian seasoning, and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat.
3
Toast the bread
Place the halved bread, cut side up, on a sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the fontina. Toast in the oven 5 to 7 minutes, or until lightly browned and the cheese is melted. Remove from the oven. When cool enough to handle, carefully rub the top half with the peeled garlic clove; discard the clove.
4
Start the salad
Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the onions. In a large bowl, combine the arugula, sliced cucumbers, roasted peppers, and chopped onions.
5
Finish & serve your dish
Just before serving, add the ranch dressing and half the parmesan to the bowl of salad; toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, pesto, and cooked chicken (including any sauce from the pan). Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the salad on the side. Garnish the salad with the remaining parmesan. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Halve the bread horizontally. Peel 2 cloves of garlic. Keeping 1 clove whole, roughly chop the remaining clove.
2
Cook the chicken
Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 2 to 3 minutes, or until browned. Add the tomatoes (carefully, as the liquid may splatter), Italian seasoning, and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat.
3
Toast the bread
Place the halved bread, cut side up, on a sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the fontina. Toast in the oven 5 to 7 minutes, or until lightly browned and the cheese is melted. Remove from the oven. When cool enough to handle, carefully rub the top half with the peeled garlic clove; discard the clove.
4
Start the salad
Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the onions. In a large bowl, combine the arugula, sliced cucumbers, roasted peppers, and chopped onions.
5
Finish & serve your dish
Just before serving, add the ranch dressing and half the parmesan to the bowl of salad; toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, pesto, and cooked chicken (including any sauce from the pan). Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the salad on the side. Garnish the salad with the remaining parmesan. Enjoy!
Tips from Home Chefs