Pesto Chicken Focaccia Sandwiches with Tomato Dipping Sauce
Customer Favorite

Pesto Chicken Focaccia Sandwiches

with Tomato Dipping Sauce

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving
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These satisfying sandwiches feature melty fontina cheese and tender 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.

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ingredients
Pesto Chicken Focaccia Sandwiches with Tomato Dipping Sauce
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Piece Focaccia Bread
  • 1 15-Ounce Can Crushed Tomatoes
  • 2 cloves Garlic
  • 1 lb Broccoli
  • ⅓ cup Basil Pesto
  • 4 oz Shredded Fontina Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 oz Sliced Roasted Red Peppers
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then 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 1 clove whole, roughly chop the remaining clove. 

Roast & finish the broccoli:
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 bowl. Stir in the chopped peppers. Cover with foil to keep warm. 

Cook & slice the chicken:
3 Cook & slice 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, thinly slice crosswise and transfer to a large bowl.

* An instant-read thermometer should register 165°F.

Toast the bread:
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. Bake 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. Transfer both halves to a cutting board. 

Make the sauce:
5 Make the sauce:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 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 slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
6 Finish & serve your dish:

To the bowl of sliced 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!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then 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 1 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 bowl. Stir in the chopped peppers. Cover with foil to keep warm. 

Roast & finish the broccoli:
Cook & slice the chicken:
3 Cook & slice 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, thinly slice crosswise and transfer to a large bowl.

* An instant-read thermometer should register 165°F.

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. Bake 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. Transfer both halves to a cutting board. 

Toast the bread:
Make the sauce:
5 Make the sauce:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 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 slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish:

To the bowl of sliced 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!

Finish & serve your dish: