How To Make Focaccia Pesto Chicken Sandwiches

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Today's highlight is the focaccia pesto chicken sandwiches. This enjoyable recipe is simple and quick to prepare.

All you require are 17 ingredients and the readiness to follow 8 easy steps.

• Chicken
• 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

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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "focaccia pesto chicken sandwiches".

• 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

  

• Grill the chicken and set aside to cool.

  

• Dice the chicken and add to bowl.

  

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

  

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

  

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

  

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

  

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

  

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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