Focaccia Pesto Chicken Sandwiches

Name: Focaccia Pesto Chicken Sandwiches
Total time: 3600 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 3-4 boneless skinless chicken breasts; 2 Tbsp olive oil; 2 Tbsp soy sauce; 1 Tbsp Worcestershire; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp rosemary; 2 tsp salt; 1 tsp black pepper; 1/2 tsp MSG; 1 Tbsp white wine vinegar; 1 cup Mayonaise; 1 can quartered artichoke hearts; 8 oz soft sundried tomatoes; 6 oz pesto; 1 batch foccacia bread

Lance Wilson @lance_wilson

Nyack, NY

This sandwich is great for picnics and taking on trips. Its a common vacation staple when going to beach. The sandwiches pack well in tightly wrapped plastic, and are moist and flavorful enough to not need extra condiments.

The bread for this recipe is foccacia and I also have a recipe for making it on your own but any store bough foccacia or hearty rolls would work.

https://cookpad.wasmer.app/us/r/16418722

The bread for this recipe is foccacia and I also have a recipe for making it on your own but any store bough foccacia or hearty rolls would work.

https://cookpad.wasmer.app/us/r/16418722

Lance Wilson @lance_wilson

Nyack, NY

The bread for this recipe is foccacia and I also have a recipe for making it on your own but any store bough foccacia or hearty rolls would work.

https://cookpad.wasmer.app/us/r/16418722

The bread for this recipe is foccacia and I also have a recipe for making it on your own but any store bough foccacia or hearty rolls would work.

https://cookpad.wasmer.app/us/r/16418722

Saved

Ingredients

1 hr active

6-8 servings

Chicken
3-4boneless skinless chicken breasts
2 Tbspolive oil
2 Tbspsoy sauce
1 TbspWorcestershire
2 tspgarlic powder
2 tsponion powder
2 tsprosemary
2 tspsalt
1 tspblack pepper
1/2 tspMSG
1 Tbspwhite wine vinegar
1 cupMayonaise
1 canquartered artichoke hearts
8 ozsoft sundried tomatoes
6 ozpesto
1 batchfoccacia bread

Saved

Steps

1 hr active

1

The day before you want to serve, butterfly the chicken breast and place them in a ziplock bag with the oil, soy, Worcestershire, spices, and vinegar to marinate for 1-6 hours
2

Grill the chicken and set aside to cool.
3

Dice the chicken and add to bowl.
4

Drain the artichoke hearts and roughly chop into bite size pieces. Add to chicken.
5

Drain the tomatoes if using an oil packed variety, and julienne cut the tomatoes. Add to chicken.
6

Add the mayo and the pesto and stir to coat. Add additional mayo as necessary until you get the consistency you like.
7

Cut the foccaccia into approximately 8 (or 16 for smaller sandwiches) sections. Half each section of bread to create two layers.
8

Spoon the chicken salad onto a square of bread, top with the remaining piece and then wrap the whole sandwich tightly in cling film.