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Pesto Chicken Focaccia Sandwiches
with Roasted Broccoli & Tomato Dipping Sauce
45 MIN
4 Servings
From the Test Kitchen
These satisfying sandwiches feature melty cheese and chicken tossed in our verdant basil pesto layered onto golden focaccia bread—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 roasted broccoli simply finished with bites of smoky-sweet roasted red peppers.CLICK FOR RECIPE CARD
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NutritionPER SERVING
-
Calories780 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1 Piece Focaccia Bread
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1 14.5-Oz Can Crushed Tomatoes
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2 cloves Garlic
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1 lb Broccoli
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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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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. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Roughly chop the peppers. Halve the bread. Peel 2 cloves of garlic. Keeping one clove whole, roughly chop the remaining clove.
2
Roast & finish the broccoli
Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Reserving the sheet pan, transfer to a large bowl. Stir in the chopped peppers. Cover with foil to keep warm.
3
Cook & chop the chicken
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. 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 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a large bowl.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
4
Toast the bread
Place the halved bread, cut side up, on the reserved sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the cheese. 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. Carefully transfer both halves to a cutting board.
5
Make the sauce
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish
To the bowl of chopped chicken, add the pesto. Season with salt and pepper; stir to thoroughly coat. Assemble the sandwiches using the toasted bread and pesto chicken. Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the finished broccoli and sauce on the side. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Roughly chop the peppers. Halve the bread. Peel 2 cloves of garlic. Keeping one clove whole, roughly chop the remaining clove.
2
Roast & finish the broccoli
Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Reserving the sheet pan, transfer to a large bowl. Stir in the chopped peppers. Cover with foil to keep warm.
3
Cook & chop the chicken
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. 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 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a large bowl.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
4
Toast the bread
Place the halved bread, cut side up, on the reserved sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the cheese. 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. Carefully transfer both halves to a cutting board.
5
Make the sauce
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish
To the bowl of chopped chicken, add the pesto. Season with salt and pepper; stir to thoroughly coat. Assemble the sandwiches using the toasted bread and pesto chicken. Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the finished broccoli and sauce on the side. Enjoy!
Tips from Home Chefs