Italian Chicken Focaccia Sandwiches with Pesto & Tomato Sauce
Fast & Easy

Italian Chicken Focaccia Sandwiches

with Pesto & Tomato Sauce

45 MIN
+$1.45/serving 4 Servings
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  • with Hot Italian Pork Sausage

    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 melty cheese and tomato-dressed chicken layered onto golden focaccia bread alongside verdant basil pesto—first toasted in the oven, then rubbed with a whole clove of garlic to add aromatic depth of flavor. 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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    • Nutrition
      PER SERVING
    • Calories
      970 Cals (est.)
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    ingredients
    Italian Chicken Focaccia Sandwiches with Pesto & Tomato Sauce
    Title
    • 20 oz Hot Italian Pork Sausage
    • 2 cloves Garlic
    • 1 Piece Focaccia Bread
    • 1 14.5-Oz Can Crushed Tomatoes
    • 2 Persian Cucumbers
    • 4 oz Arugula
    • ⅓ cup Basil Pesto
    • 1 oz Sliced Roasted Red Peppers
    • 4 oz Shredded Fontina Cheese
    • ¼ cup Grated Parmesan Cheese
    • 2 oz Balsamic-Marinated Cipolline Onions
    • ¼ cup Ranch Dressing
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    Prepare the ingredients
    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. Cut the sweet potatoes into 1-inch-wide wedges. 

    Cook the sausage
    2 Cook the sausage

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly 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 sausage is cooked through. Turn off the heat.

    Toast the bread
    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.

    Start the salad
    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.

    Finish & serve your dish
    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 sausage (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

    Prepare the ingredients
    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. Cut the sweet potatoes into 1-inch-wide wedges. 

    2 Cook the sausage

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly 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 sausage is cooked through. Turn off the heat.

    Cook the sausage
    Toast the bread
    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.

    Start the salad
    Finish & serve your dish
    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 sausage (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!

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