Italian Chicken Focaccia Sandwiches with Pesto & Tomato Sauce
45g of Protein

Italian Chicken Focaccia Sandwiches

with Pesto & Tomato Sauce

30 MIN
4 Servings
Wellness at Blue Apron
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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
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Mediterranean Diet
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600 Calories or Less
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Wellness Grain
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30g Of Protein
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45g Of Protein
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Reduced Sodium
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  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Hot Italian Pork Sausage
    includes 20 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • with Boneless Chicken Breast Pieces

    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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    Dietary Information

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    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Italian Chicken Focaccia Sandwiches with Pesto & Tomato Sauce
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 Piece Focaccia Bread
    • 4 Persian Cucumbers
    • 4 oz Arugula
    • 2 cloves Garlic
    • 4 oz Fresh Mozzarella Cheese
    • 0.7 oz Grana Padano Cheese
    • 3 Tbsps Basil Pesto
    • 1 Tbsp White Balsamic Vinegar
    • 1 14-Oz Can Whole Peeled Tomatoes
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    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.

    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 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 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 mozzarella (tearing into bite-sized pieces before adding). 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 whole garlic clove; discard the clove.

    Finish & serve your dish
    4 Finish & serve your dish

    Just before serving, to the bowl of dressing, add the arugula, sliced cucumbers, and Grana Padano (crumbling before adding). Toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, cooked chicken 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!

    Tips from Home Chefs

    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

    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 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 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 mozzarella (tearing into bite-sized pieces before adding). 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 whole garlic clove; discard the clove.

    4 Finish & serve your dish

    Just before serving, to the bowl of dressing, add the arugula, sliced cucumbers, and Grana Padano (crumbling before adding). Toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, cooked chicken 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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