Italian Chicken Focaccia Sandwiches with Pesto & Tomato Sauce
Family Friendly

Italian Chicken Focaccia Sandwiches

with Pesto & Tomato Sauce

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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––layered with melty cheese, tomato-dressed chicken, and verdant pesto. For a complementary side, we’re serving a vibrant salad filled with crunchy cucumbers, peppery arugula, and more––plus a savory sprinkle of parmesan.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Italian Chicken Focaccia Sandwiches with Pesto & Tomato Sauce
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 2 cloves Garlic
  • 1 Piece Focaccia Bread
  • ⅓ cup Basil Pesto
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 14.5-Oz Can Crushed Tomatoes
  • 4 oz Arugula
  • 1 oz Sliced Roasted Red Peppers
  • 4 Persian Cucumbers
  • 4 oz Shredded Fontina Cheese
  • ¼ cup Grated Parmesan Cheese
  • 2 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the bread horizontally. Peel 2 cloves of garlic. Keeping 1 clove whole, using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the onions. In a large bowl, combine the mayonnaise, half the parmesan, a drizzle of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper.

Cook the chicken & sauce
2 Cook the chicken & sauce

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 in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat.

Toast the bread
3 Toast the bread

Meanwhile, 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.

Finish & serve your dish
4 Finish & serve your dish

Just before serving, add the arugula, sliced cucumbers, peppers, and chopped onions to the bowl of dressing. Toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, pesto, and cooked chicken and sauce. 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

Italian Chicken Focaccia Sandwiches

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the bread horizontally. Peel 2 cloves of garlic. Keeping 1 clove whole, using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the onions. In a large bowl, combine the mayonnaise, half the parmesan, a drizzle of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper.

2 Cook the chicken & sauce

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 in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat.

Cook the chicken & sauce
Toast the bread
3 Toast the bread

Meanwhile, 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 Finish & serve your dish

Just before serving, add the arugula, sliced cucumbers, peppers, and chopped onions to the bowl of dressing. Toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, pesto, and cooked chicken and sauce. 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!

Finish & serve your dish
Browse Steps
1 of 4