Italian Chicken Focaccia Sandwiches with Pesto & Tomato Sauce

Italian Chicken Focaccia Sandwiches

with Pesto & Tomato Sauce

30 MIN
+$1.99/serving 4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Hot Italian Pork Sausage
    includes 20 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
    • with Hot Italian Pork Sausage

    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 and peppery arugula.

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    • Nutrition
      PER SERVING
    • Calories
      980 Cals (est.)
    fresh
    ingredients
    Italian Chicken Focaccia Sandwiches with Pesto & Tomato Sauce
    Title
    • 20 oz Hot Italian Pork Sausage
    • 2 cloves Garlic
    • 1 Piece Focaccia Bread
    • 3 Tbsps Basil Pesto
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 4 oz Shredded Fontina Cheese
    • 4 oz Arugula
    • 4 Persian Cucumbers
    • 1 Tbsp White Balsamic Vinegar
    • 1 14-Oz Can Whole Peeled Tomatoes
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

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    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. Place the tomatoes in a bowl; gently break apart with your hands. In a large bowl, combine the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper.

    2 Cook the chicken & sauce

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage in an even layer. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the crushed 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 sausage 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 and sliced cucumbers to the bowl of dressing. Toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, cooked sausage and sauce, and pesto. Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the salad on the side. Enjoy!

    Finish & serve your dish
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