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.