Sundried tomato pesto chicken focaccia sandwich

This Sundried Tomato Pesto Chicken Focaccia Sandwich is quick and easy and incredibly flavorful. Toasted focaccia is layered with sun-dried tomato pesto mayonnaise, thinly sliced ​​chicken deli meat, melted cheese, sliced ​​red onion, heirloom tomatoes, peppery arugula, and balsamic glaze. This giant sandwich serves 4 people.

A new day and another great sandwich begins!

You could say I’m in the sandwich era. I’ve been on a roll lately, but to be honest, I don’t plan on quitting anytime soon. When I create my dinner menu, I rotate a few different sandwiches every other week. This Toasted Sundried Tomato Pesto Chicken Focaccia Sandwich is one of my family’s favorites. It’s a play on the popular Trader Joe’s sandwich, layered with toasted focaccia, house-made sun-dried tomato pesto mayonnaise, chicken ranch meat, melted cheese, red onion, sliced ​​heirloom tomatoes, tangy arugula and drizzled with balsamic glaze.

Serve with potato chips, french fries, or chopped vegetables.

Absolutely. die. for.

To make this Toasted Sundried Tomato Pesto Chicken Focaccia Sandwich, you’ll need:

Focaccia – Make your own or use store-bought. Olive oil spray – helps toast sandwiches. Mayonnaise – gives rich flavor and creaminess. Sun-dried tomato pesto – homemade or store-bought is fine. Cheese – Use mozzarella, fontina, or havarti. Deli Chicken Lunchmeat – I’m not a fan of (deli) turkey, but you can use it if you like. Red onion – Slice thinly, this part is optional, and soak in ice water to remove any tough bites. Heirloom tomatoes – or use your favorite tomatoes. Trader Joe’s Green Goddess Seasoning – Adds a subtle hint of garlic and herbs. Or just use salt. Freshly ground black pepper – adds subtle flavor and flavor. Arugula – A slightly bitter and peppery fresh leafy vegetable. Balsamic glaze – use homemade or store-bought.

Preheat oven to 400°F (or 200°C).

Line a rimmed baking sheet with parchment paper and lightly spray with olive oil or avocado oil spray. Carefully cut the focaccia in half horizontally and place cut side up in the prepared pan. Lightly spray the cut ends of the focaccia with oil. Bake for 8 minutes.

Meanwhile, combine 1/3 cup mayonnaise and 1/4 cup sun-dried tomato pesto in a bowl.

Mix well to combine.

Once toasted, divide the halves with the sun-dried tomato mayonnaise and spread evenly.

Next, divide 4 ounces of mozzarella cheese between each side as well.

Top the bottom half with 10 ounces of chicken deli meat and 1/2 thinly sliced ​​red onion. Return the bread to the oven and bake for another 8 minutes.

Remove the bottom half (containing the chicken and red onion), top with sliced ​​tomatoes, and season with Green Goddess seasoning and freshly ground black pepper. Or you can just use salt and pepper.

Finally, top with a few handfuls of arugula and drizzle with balsamic glaze.

Place the top half of the sandwich on top of the bottom half.

Cut the sandwich into quarters and serve with chips, chopped vegetables, or your favorite side.

Click here for more sandwich recipes!

enjoy! If you try this sun-dried tomato pesto chicken focaccia sandwich recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

Inspired by Trader Joe’s and itsaflavorfullife.com.