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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- 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
- 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
- Prepare the marinade for the chicken breasts and coat the chicken, letting it marinate for a minimum of 10 minutes.
- Place a saucepan over medium heat. Add cooking oil and add chicken breasts.
- Cook for 6 minutes on one side, flip each breast and cook for a further 3-5 minutes until breasts are cooked through.
- Take the chicken off the heat and let it rest.
- 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.
- 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.
- Add sliced sundried tomatoes on top of the cheese, then top with desired amount of pesto.
- Add a chicken breast to each sandwich, then top with a handful of sprouts and the top of the focaccia. Enjoy!