sandwiches

Focaccia Grilled Chicken Sandwich

Focaccia Grilled Chicken SandwichIf you missed my love story about focaccia, you can read it here. The love is real. So real, in fact, that my recipe makes 2 whole loaves of the magical bread. That’s stupendous if you are having guests for dinner. It might even be stupendous if you are super duper hungry and plan to eat an entire loaf in one sitting. Don’t judge, please. I can neither confirm nor deny that this may or may not have happened.

Focaccia Grilled Chicken SandwichHowever, since it’s currently just Travis and I typically eating the focaccia recipe at our house, we usually have plenty of leftovers. Perfect for creative leftover recipes like this focaccia grilled chicken sandwich! I’d like to say that this is a totally Italian take on a chicken sandwich…But then I threw some guacamole in there and made it a bit of a mutt of a recipe. Sorry I’m not sorry about that. It’s too delicious to be sorry.

Why is this focaccia chicken sandwich a winner? The bread is salty and rich, the cheese and guac are creamy, and the chicken and veggies are fresh and delicious. Oh, and then throw some herbs/spices on there and BOOM! You have a taste explosion. In your mouth.

Focaccia Grilled Chicken SandwichSo, first make the focaccia and enjoy it for all it’s worth with some pasta or whatever you may desire. Then, take what’s left and make yourself a sandwich that will leave you asking for more.

Focaccia Grilled Chicken Sandwich
Yields 4
Chicken sandwich with an Italian twist...focaccia bread, mozzarella cheese, and Italian herbs
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 thick loaf of focaccia*
  2. 1 pound grilled chicken, sliced
  3. 4 thick slices of fresh mozzarella cheese (about 6-8 ounces total)
  4. 1/2 teaspoon dried oregano or Italian herb blend
  5. 1/2 teaspoon red pepper flakes
  6. 4 leaves of romaine lettuce
  7. 1 tomato, sliced
  8. guacamole (about 2 tablespoons per sandwich)
Instructions
  1. Slice the focaccia loaf into quarters. Slice each quarter in half so there is a top and bottom half.
  2. On a parchment lined baking sheet, place the bottom halves of the focaccia topped with the grilled chicken, mozzarella cheese, oregano/Italian herb blend, and red pepper flakes. Put the top halves of bread on the baking sheet next to the bottoms halves, cut side up (so they can toast).
  3. Broil on high until the cheese melts and the bread is lightly toasted, about 3-5 minutes.
  4. Add lettuce, tomato, and guacamole.
Notes
  1. *I used my focaccia recipe to make this sandwich.
  2. This is only a guide to a sandwich. Please, make it your own with this recipe as a starting point! Then share what you made in the comments!
Flavor From Scratch http://www.flavorfromscratch.com/

Goat Cheese & Pesto Grilled Cheese

I first had goat cheese on a grilled cheese when I went out to a local restaurant and WOW was it good. Grilled cheese is gooey and crunchy and delicious by itself. Goat cheese is tangy and creamy and salty. Combined, this is like a grilled cheese that got promoted to grilled cheese boss. The boss of grilled cheeses.

Oh wait…how could I forget about the pesto???? In addition to the gooey, crunchy, delicious, tangy, salty, creamy grilled cheese I already had, I added pesto. Yep. You heard me. This grilled cheese is out of this world!! Specifically, I added my carrot top & basil pesto but you can also make this with regular pesto or good quality pesto from the store.

I’m going to be honest. This is barely a recipe. It’s more of a suggestion of how I did it. Once you have the ingredients you can totally play with the proportions to your taste. Since it was so delicious I just felt the need to share! If you come up with your own awesome combination of grilled cheese, let me know!

Goat Cheese & Pesto Grilled Cheese
Yields 1
Print
Prep Time
8 min
Cook Time
5 min
Prep Time
8 min
Cook Time
5 min
Ingredients
  1. 2 slices of multi-grain or whole wheat bread (I like mine with a good, crunchy crust)
  2. 1-2 tablespoons butter
  3. 1-2 tablespoons pesto
  4. 2 tablespoons crumbled goat cheese
  5. 2-3 slices of Gouda cheese
  6. tomato slices
  7. spinach leaves
Instructions
  1. Heat large skillet over medium-high heat.
  2. While the pan is heating, spread butter on one side of each piece of bread.
  3. On the non-buttered side of one piece of bread, spread the pesto.
  4. Add cheeses, tomato, and spinach on top of the pesto. I like to sandwich the tomato and spinach between cheese so that the cheese melts all around it and keeps it in.
  5. Top with the other piece of bread, buttered side up.
  6. Place the sandwich in the pan and cook until the bread becomes toasted and the cheese starts to melt. Flip and repeat.
Notes
  1. Add your own combination of veggies, cheeses, and sauces to make it your own. This is just how I made mine!
Flavor From Scratch http://www.flavorfromscratch.com/