Chicken Focaccia Sandwich with Prosciutto, Smoked Mozzarella and Sun-dried Tomato Vinaigrette

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This Chicken Focaccia Sandwich with Prosciutto, Smoked Mozzarella and Sun-dried Tomato Vinaigrette is the perfect sandwich for a sunny afternoon picnic or your next road trip

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This Chicken Focaccia Sandwich with Prosciutto, Smoked Mozzarella and Sun-dried Tomato Vinaigrette is the perfect sandwich for a sunny afternoon picnic or your next road trip.

Hearty Focaccia bread loaded is up with tender roasted chicken breast, smokey mozzarella cheese, salty prosciutto, peppery arugula and sweet sun-dried tomato vinaigrette is a flavor explosion in your mouth.

Not only does it contain all the yummy goods, but it gets even better after the flavors have had time to mingle. Making it the perfect take along on your next road trip.

How to make Chicken Focaccia Sandwich:

For the chicken

• Place the chicken breasts on a parchment lined baking sheet or dish. Drizzle with the olive oil. Rub with the garlic, salt and pepper.
• Place in a 350 degree pre heated oven and cook for about 25 minutes, until cooked through. (internal temp of 165 degrees). set the chicken aside to rest.

For the Vinaigrette:

• In a bowl combine chopped sun-dried tomatoes, balsamic vinegar, extra virgin olive oil, garlic, , salt and . Whisk until well combined.

Building the chicken focaccia sandwich

• Slice focaccia in half and drizzle the bottom half with some of the vinaigrette.
• Slice the chicken and layer onto the bread. Then add the slice mozzarella, prosciutto and arugula.
• Drizzle with some more of the vinaigrette. Cover with the top half of the bread. Cut into 4 sandwiches. Serve.

Serving suggestions:

• Pasta Salad with Roasted Cauliflower
• Chickpeas and Creamy Roasted Garlic Tahini Dressing
• Simple Greek Salad
• Lemon Basil Pasta Salad With English Peas
• Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil
• Rainbow Chickpea Salad

Wine pairings:

• Pinot Gris
• Sauvignon Blanc
• Viogner
• Rose
• Sparkling Wine

More yummy picnic sandwich recipes:

• Pan Bagnat (Provencal Picnic Sandwich)
• Summer Heirloom BLT Sandwich
• Smokey Pimento Cheese with Fresh Basil, Sundried Tomatoes and Crispy Bacon
• Coronation Chicken Salad (Curry Chicken Salad)
• Asian BBQ Chicken Bahn Mi Sliders

Chicken Focaccia Sandwich with Prosciutto, Smoked Mozzarella and Sun-dried Tomato Vinaigrette

This Chicken Focaccia Sandwich with Prosciutto, Smoked Mozzarella and Sun-dried Tomato Vinaigrette is the perfect sandwich for a sunny afternoon picnic or your next road trip

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Course: Lunch, Main Course, Sandwich

Cuisine: American, Italian Inspired

Keyword: chicken focaccia sandwich, focaccia sandwich, prosciutto

Servings: 4

Calories: 641kcal

Ingredients

For the Chicken

• 1 pound chicken breast boneless skinless
• 1/2 tablespoon olive oil extra virgin
• 1 teaspoon minced garlic
• salt and pepper to taste

For the vinaigrette

• 1/4 cup finely chopped sun-dried tomatoes jarred, in oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil extra virgin
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon italian seasoning
• 1/4 teaspoon freshly ground black pepper

For the sandwiches

• 1 focaccia bread
• sliced, cooked chicken breast
• 4 ounces smoked mozzarella sliced
• 8 slices prosciutto thin sliced
• baby arugula handfull
• sun-dried tomato vinaigrette

Instructions

For the chicken

• Place the chicken breasts on a parchment lined baking sheet or dish. Drizzle with the olive oil. Rub with the garlic, salt and pepper.
  
• Place in a 350 degree pre heated oven and cook for about 25 minutes, until cooked through. (internal temp of 165 degrees). set the chicken aside to rest.
  

For the sun-dried tomato vinaigrette

• Place all ingredients for the vinaigrette into a bowl and whisk together until well combined. Vinaigrette will be fairly thick and chunky

Building the sandwich

• Slice focaccia in half and drizzle the bottom half with some of the vinaigrette.
• Slice the chicken and layer onto the bread. Then add the slice mozzarella, prosciutto and arugula.
  
• Drizzle with some more of the vinaigrette. Cover with the top half of the bread. Cut into 4 sandwiches. Serve
  

Nutrition

Calories: 641kcal | Carbohydrates: 51g | Protein: 41g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 106mg | Sodium: 1259mg | Potassium: 597mg | Fiber: 2g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 1mg

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