Stuffed Focaccia With Roasted Pepper Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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A serrated or bread knife slices this sandwich into clean pieces. Ingredients:
1 (9-inch) round loaf focaccia bread |
roasted pepper vinaigrette, divided |
1 (3-ounce) log goat cheese, crumbled |
1/4 cup pine nuts or slivered almonds |
1 deli-roasted chicken |
3 cups mixed baby lettuces |
1/2 pint grape or cherry tomatoes, halved |
Directions:
1. Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.
2. Bake at 400° for 6 to 8 minutes or until lightly browned.
3. Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes; cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Pepper Vinaigrette.
4. Note: We used focaccia topped with peppers, onions, mushrooms, and cheese from a local bakery.
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