Friday, July 29, 2011

Tuscan Chicken Sandwich

Fresh baked focaccia bread slathered with a pesto and mayo, topped with a chicken breast fillet, roasted red peppers, smoked aged cheddar and fresh baby spinach.
This Tuscan style rustic sandwich is loaded with flavour!
I use Anneliese's french bread to make my focaccia bread.

Focaccia Bread Ingredients:
  • 2 tbsp sugar
  • 2 tbsp cooking oil
  • 2 tsp salt
  • 2 cups hot tap water
  • 4 1/2-5 cups flour
  • 2 tbsp instant yeast
Method:
  1. Mix in order given, mixing the yeast with a little flour and adding that while dough is still very soft. Add enough flour to make a dough that holds together in a ball shape and is not sticky if you handle it with floured hands. Cover. let rise until double, about 1/2 hour.
  2. Line a large (12x18") cookie sheet with parchment paper ( I lightly spray the paper with Pam which helps it come right out after baking) and press all the dough into pan. 
  3. Brush top of dough with 1 tbsp of olive oil, and sprinkle with the following mixture.
  • 2 tbsp Parmesan cheese
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 1 tbsp finely chopped roasted red peppers
  • t tsp garlic powder
  • 1 tsp sea salt
  1. Using your fingers poke the dough all over giving it a bubbly look. 
  2. Allow to rise another 30 minutes and then bake at 400º for approximately 15 minutes.
  3. Slide it out of pan and off of parchment onto a cooling rack as soon as it comes out of the oven. 
Chicken filling Ingredients: (4 servings)
  • 4 skinless, boneless chicken breast
  • 1 small jar garlic and basil pesto 
  • 1 small jar roasted red peppers
  • mayonnaise
  • fresh baby spinach leaves
  • smoked aged cheddar 
Method:
  1. Place chicken breasts between wax or parchment paper and pound until they are thin.
  2. Drizzle 1 tbsp olive oil into a 9x13 glass pan and lay chicken in pan in a single layer.
  3. Top each breast with 1 tbsp pesto and 2  strips of roasted red peppers.
  4. Bake uncovered at 350º for 25 minutes.
To assemble sandwich:
 Using a sharp  bread knife cut 4 large square pieces of bread the size of your chicken pieces. 
Slice them in half and lightly toast them under the broiler in your oven. (keep a close eye so they don't burn)
Spread both sides with mayo and pesto. Lay a hot chicken breast along with the pesto and peppers onto bottom half of bread. Top with a  thin slice of smoked cheddar and a mound of fresh baby spinach.
Place the herb topped piece of focaccia on top and serve while it's hot!

You will have lots of bread left over if only serving 4 people.  It freezes well. Wrap in parchment and then in a freezer bag. I wrap it in parchment and then foil to reheat once thawed. 
This bread is perfect for dipping in olive oil and balsamic vinegar.


7 comments:

  1. I believe I might be able to make this and plan to give it a try. Oh it looks and sounds so good.

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  2. one to go please omigosh this looks and I bet tastes super yummy!


    ps. the word verifacation for this post ios choses - how appropriate

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  3. I love chicken, so healthy.....Just to share with you folks, i have a new post today on Amish Stories from the Terre Hill days even that was just held in Lancaster Pennsylvania. It was a very hot day but i was able to get i think a few good images from this event. The town is populated with a mix of Amish and old order Mennonites which only adds to its charm. They even have what has become famous in Terre Hill their "outhouse race". The town sits on a hill so it overlooks Lancaster farmland in almost all directions. This is one of my favorite towns to visit because its free from commercialism, so if you are looking for a really all American kind of town with the added bonus of seeing its Amish and Mennonite residents at work and play, then this town is for you. Thanks folks. Richard from Amish Stories.

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  4. Goodness, how delicious. Blessings to all..

    Anna, Toronto

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  5. I also frequently use Anneliese recipe to make foccacia bread. My only difference is that I make it in my large 16" round pizza pan(with high sides) and I mix the herbs straight into the dough. Then with the leftovers (there always is leftovers of this big recipe) I make croutons (see recipe for rustic chicken cesear salad). I will try your sandwich soon.

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  6. Oh this looks Good Kathy. All the things I like best in a sandwich. And Anneliese's foccacia is fabulous.

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  7. mmmm..Angela [http://angelafehr.com/wordpress/] sent me over here for the recipe.
    That sandwich looks drool-worthy scrumptious~ I have to give that recipe a try!

    Deborah

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