Sun-dried Tomato Chicken Sandwich
Elevate your sandwich game with this flavorful creation that combines succulent chicken, sun-dried tomatoes, creamy avocado, tangy pickled red onions, and peppery arugula. Nestled between slices of homemade focaccia bread, this sandwich is a symphony of textures and tastes, making every bite a delight.
Ingredients
- 1 loaf Focaccia Bread See Recipe
- 2 Organic Chicken Breast
- Gouda Cheese Sliced
- Sun-Dried Tomato Mayonnaise
- Avocado
- Tomato Organic, Sliced
- Arugula
- Pickled Red Onion
Instructions
- Follow the instructions from the Homemade Focaccia Bread recipe mentioned above. Customize it by adding a handful of finely chopped sun-dried tomatoes to the dough during the mixing process for an extra layer of flavor.
- Slice each chicken breast in half so they cook evenly. Season the chicken breasts with salt, pepper, dried oregano, and garlic powder. In a skillet over medium heat, warm olive oil. Cook the chicken breasts for 4-6 minutes per side or until fully cooked. Let them rest for a few minutes before slicing them into thin strips.
- Place the chicken slices on a baking sheet and top with cheese. Place in a 375 degree F oven for 3 minutes until the cheese is melted.
- Cut the focaccia bread into sandwich-sized squares. Slice each square in half horizontally to create a top and bottom piece.
- In a medium bowl, combine arugula with pickled onions. Drizzle with olive oil, salt and pepper and toss.
- On the bottom half of each focaccia square spread the sun-dried tomato aiioli. , Layer the sliced chicken. sun-dried tomatoes, avocado slices and a generous handful of fresh arugula with pickled onions.
- Place the top half of the focaccia bread over the layered ingredients, creating a sandwich. Press down gently to secure the layers.
- Slice the sandwich in half diagonally and secure each half with toothpicks for easy handling. Serve immediately and savor the combination of textures and flavors in every delicious bite.