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Pesto Chicken Focaccia Sandwich

Time: 15-30 Minutes Serves: 4

Bring the café experience home with you! Pick up our Italian Herb Focaccia on your next visit and give this pesto chicken focaccia sandwich a try. It is an easy lunch that comes together in less than 30 minutes.

If you want to try your hand at making your own pesto, get our fave pesto recipe here!

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Ingredients

Marinated Chicken

  • 2 Chicken Breasts, sliced in half & sliced horizontally
  • 6 tbsp Olive Oil
  • 1 tsp Garlic, finely minced
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Chili Flakes
  • Black Pepper, freshly cracked

Focaccia Sandwich

  • 1 COBS Bread Italian Herb Focaccia
  • 4 Chicken Breast pieces
  • 4 slices Havarti Cheese
  • 4 tbsp Sundried Tomatoes, finely sliced
  • 4 tbsp Pesto
  • 1 cup Sprouts

Directions

  1. Prepare the marinade for the chicken breasts and coat the chicken, letting it marinate for a minimum of 10 minutes.
  2. Place a saucepan over medium heat. Add cooking oil and add chicken breasts.
  3. Cook for 6 minutes on one side, flip each breast and cook for a further 3-5 minutes until breasts are cooked through.
  4. Take the chicken off the heat and let it rest.
  5. Cut the focaccia into 4 pieces (there will likely be 1/3 of it leftover). Cut these in half and place cut side up on a parchment-lined baking pan. Add your cheese slices to the bottom piece of the focaccia.
  6. Place the oven on broil and bake for 1-2 minutes, or until the cheese has melted. Take out of oven and set aside, let cool for 2 minutes.
  7. Add sliced sundried tomatoes on top of the cheese, then top with desired amount of pesto.
  8. Add a chicken breast to each sandwich, then top with a handful of sprouts and the top of the focaccia. Enjoy!