Focaccia Bread Sandwich

Let’s be honest. A truly great sandwich can make your whole day better. I’m not talking about some sad, squished sandwich you pack for lunch. I mean a sandwich that’s an event. One that makes you pause after the first bite.

That’s exactly what we’re making today.

I stumbled upon this combination by accident. I had some leftover chicken cutlets from dinner and a beautiful loaf of focaccia from a local bakery. On a whim, I decided to see what would happen if I combined the idea of a classic Italian sandwich with the kick of an American spicy chicken sandwich.

The result? It was incredible. This sandwich is the real deal.

Imagine this: a super crispy chicken cutlet. A layer of spicy cheddar cheese, all melted and gooey. A tangy, creamy sundried tomato spread that just cuts through all that richness. And it’s all stuffed inside a warm, fluffy focaccia that’s been toasted with chive butter.

It sounds a little fancy, but trust me, it’s surprisingly simple to put together. Let’s get into it.

What You’re In For

Before we start, here’s a quick rundown. The key is having your ingredients ready to go. If you do, this sandwich comes together in no time, making it perfect for a weeknight dinner or a seriously impressive lunch.

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes (this includes making the spread and melting everything together)
• Total Time: 30 minutes

A quick heads-up: This timeline assumes you already have cooked Parmesan chicken cutlets. If you’re making those from scratch, you’ll need to add another 20-25 minutes.

This recipe makes two huge sandwiches. Seriously, they’re big. If you need to adjust for more or fewer people, it’s easy.

Servings	Focaccia Slices	Chicken Cutlets	Spicy Cheddar	Sundried Tomato Spread	Butter & Chives	Romaine & Caesar
1	1 large piece	1	1 slice	1 tbsp	1 tbsp butter, ½ tbsp chives	½ cup romaine, ½ tbsp dressing
2	2 large pieces	2	2 slices	2 tbsp	2 tbsp butter, 1 tbsp chives	1 cup romaine, 1-2 tbsp dressing
4	4 large pieces	4	4 slices	4 tbsp	4 tbsp butter, 2 tbsp chives	2 cups romaine, 3-4 tbsp dressing

Is It Hard to Make?

Nope! It’s pretty easy.

• Difficulty: Easy to Medium. If you buy pre-made chicken cutlets and use a jarred spread, it’s super easy. If you make everything from scratch, it’s a tiny bit more work but totally doable for any skill level.

What you’ll need:

• A blender or small food processor is great for getting the sundried tomato spread perfectly smooth.¹ No blender? An immersion blender works too. Or, just chop everything up really fine and mix it by hand. It’ll have a more rustic, chunky texture, which is also delicious.
• A toaster oven or regular oven with a broiler setting. This is for toasting the bread and getting that cheese perfectly melty.
• The basics: a small bowl, a knife, and a cutting board.

Want to prep ahead? This recipe is perfect for it.

• The Spread: You can make the sundried tomato spread up to 4 days ahead. Just keep it in an airtight container in the fridge. The flavor actually gets better overnight.
• The Chicken: The chicken cutlets can be cooked and stored in the fridge for 3 days. When you’re ready to make the sandwich, just reheat them in an air fryer or oven to get them crispy again.
• The Chive Butter: Mix this up and keep it in the fridge for up to a week.

Let’s Talk Ingredients

A great sandwich needs great ingredients. Here’s what you should look for.

Focaccia Bread: This is your foundation. Find a nice, thick piece of focaccia. You want those classic dimples on top and an airy, chewy inside. If you can find one with herbs like rosemary already baked in, even better!

Parmesan Chicken Cutlets: You’ll need two pre-cooked cutlets. The best ones are thin, so they stay juicy, with a golden-brown crust made from panko and Parmesan for that amazing crunch.

Spicy Cheddar Cheese: I use Organic Valley’s Spicy Cheddar. It has habanero peppers in it, which gives it a nice, warm kick without being overwhelming. Can’t find it? No problem. A good pepper jack or even a sharp cheddar with a pinch of red pepper flakes will do the trick.

High-Protein Sundried Tomato Spread: This is my secret weapon. It’s creamy, tangy, and so much more interesting than plain mayo.

• We use plain Greek yogurt as the base. It adds creaminess and a nice boost of protein.
• Sundried tomatoes (the kind packed in oil are best) give it a concentrated sweet and tangy flavor.
• Fresh basil adds that sweet, herby smell.
• A little extra-virgin olive oil brings it all together.

Chive Butter: So simple, but so good. It’s just softened salted butter and finely chopped fresh chives. It adds a mild, savory onion flavor right into the bread.

Romaine & Caesar Dressing: For a bit of fresh crunch. The crisp lettuce and savory dressing cut through the richness of the cheese and chicken perfectly.

Putting It All Together, Step-by-Step

Okay, ready to build this thing? Let’s do it.

Step 1: Get the Bread Toasty

First, let’s prep the bread. In a small bowl, mix your softened butter and chopped chives. Don’t be shy with the chives! Slather this mixture all over the cut sides of your focaccia.

Now, place the focaccia under the broiler or in a hot toaster oven. And whatever you do, watch it closely! The first time I made this, I walked away for just a second to grab my phone, and the smoke alarm got a workout. Don’t be like me. It only takes 1-2 minutes to get golden brown and toasty. The smell is your first clue that something amazing is happening.

Step 2: Make the Creamy Spread

While the bread is toasting, make the spread. If you’re making it fresh, just toss the Greek yogurt, sundried tomatoes, fresh basil, and olive oil into your blender. Add a pinch of salt and pepper. Blend until it’s smooth and creamy. It should be a pretty, reddish-pink color. Spread this all over your toasted focaccia, right on top of that melted chive butter.

Step 3: Layer, Melt, and Finish

Here we go. Place your crispy chicken cutlets on the bottom half of the focaccia. Top each one with a slice of spicy cheddar.

Pop it back under the broiler for about a minute. You just want to melt the cheese until it’s bubbly and dripping over the sides of the chicken. That’s the good stuff.

While the cheese melts, quickly toss your chopped romaine with the Caesar dressing. Just enough to lightly coat the leaves.

As soon as the sandwich is out of the oven, pile the dressed romaine on top of the melted cheese. This keeps the lettuce from getting warm and wilted. Put the top half of the focaccia on, press down gently, and you’re ready to eat.

Make It Your Own: Fun Variations

This recipe is more of a guideline than a strict rule. Feel free to play around with it!

• Gluten-Free? Easy. Use gluten-free focaccia and make sure your chicken cutlets are breaded with GF breadcrumbs.
• Vegetarian? Swap the chicken for a breaded slice of eggplant, a grilled portobello mushroom, or a crispy piece of pan-fried halloumi cheese.
• Vegan? Use a plant-based cutlet, your favorite vegan spicy cheese, and vegan butter. For the spread, a vegan Greek-style yogurt or cashew cream works great.

Want to switch up the flavor profile? Try these swaps.

For a…	Swap These Ingredients…
Classic Italian Vibe	Use provolone cheese, add a slice of prosciutto, and use basil pesto instead of the tomato spread.
Fresher, Lighter Vibe	Add fresh tomato slices and cucumber. Swap the romaine for arugula with a lemon vinaigrette.
Spicier Kick	Add some pickled jalapeños or hot giardiniera.
Next-Level Sandwich	Swap the cheddar for creamy burrata (add it after toasting) and add some caramelized onions.

You can also add seasonal ingredients. In the summer, a thick slice of an heirloom tomato would be amazing. In the fall, try adding a layer of roasted butternut squash.

How to Serve and Store It

You made it! For the best presentation, slice the sandwich on a diagonal to show off all those layers.

What to serve with it:

• Crispy french fries or sweet potato fries
• A simple green salad
• A cup of tomato soup for dipping
• Your favorite potato chips

What about leftovers?

This sandwich is definitely best eaten fresh. If you do have leftovers, here’s the best way to handle them.

• Storage: Scrape the lettuce off (it will get soggy). Wrap the rest of the sandwich in foil and keep it in the fridge for up to 2 days.
• Reheating: Please, I’m begging you, do not use the microwave. It will turn your beautiful, crispy sandwich into a sad, soggy mess. The best way is to reheat it in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes, until the bread is crisp again. Then, add some fresh lettuce back in.
• Freezing: I wouldn’t freeze the whole sandwich. But you can freeze the cooked chicken cutlets and the spread separately. That way, you’re always just a few minutes away from another amazing sandwich.

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