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Focaccia Bread Sandwich

Hand holding bite of focaccia sandwich with tomato and greens
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This is the sandwich that changes things. It takes a crispy, juicy Parmesan chicken cutlet and pairs it with gooey, spicy cheddar cheese and a tangy sundried tomato spread. All of it is packed into a warm, fluffy focaccia toasted with chive butter. It’s a seriously impressive meal that’s surprisingly easy to make.

Ingredients

Scale

For the Sandwich:

  • 2 large pieces of focaccia bread, sliced in half horizontally
  • 2 pre-cooked Parmesan chicken cutlets
  • 2 slices of spicy cheddar cheese (or pepper jack)
  • 1 cup chopped romaine lettuce
  • 1–2 tbsp Caesar dressing

For the Chive Butter:

  • 2 tbsp salted butter, softened
  • 1 tbsp fresh chives, finely chopped

For the Sundried Tomato Spread:

  • 2 tbsp plain Greek yogurt
  • 2 tbsp sundried tomatoes (packed in oil)
  • 1 tbsp fresh basil
  • 1 tsp extra-virgin olive oil
  • Salt and black pepper, to taste

Instructions

  1. Make the Chive Butter: In a small bowl, mix the softened butter and chopped chives until combined.
  2. Toast the Focaccia: Slather the chive butter evenly onto the cut sides of the focaccia. Toast under the broiler for 1-2 minutes until golden brown. Watch it closely—it toasts fast!
  3. Whip up the Spread: While the bread toasts, blend the Greek yogurt, sundried tomatoes, basil, olive oil, salt, and pepper until smooth and creamy.
  4. Assemble the Base: Spread the sundried tomato mixture onto all four pieces of toasted focaccia. Place the crispy chicken cutlets on the bottom halves.
  5. Melt the Cheese: Top each chicken cutlet with a slice of spicy cheddar. Broil for about 1 minute more, just until the cheese is bubbly and melted.
  6. Finish and Serve: In a separate bowl, toss the romaine with Caesar dressing. Pile the dressed lettuce onto the melted cheese, place the top half of the focaccia on, press gently, and serve immediately.

Notes

  • Serving Suggestions: This sandwich is a meal on its own but pairs wonderfully with crispy french fries, a simple green salad, or a cup of creamy tomato soup.
  • Time-Saving Tip: The sundried tomato spread and chive butter can be made up to 3 days in advance and stored in the fridge. You can also use pre-cooked chicken cutlets to make assembly even faster.
  • Storage and Reheating: This sandwich is best eaten fresh. If you have leftovers, store the sandwich (without the lettuce) wrapped in foil in the fridge. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes until crispy. Do not use a microwave! Add fresh lettuce after reheating.

Find it online: https://recipesh.com/focaccia-bread-sandwich/