Stuffed Focaccia with Roasted Pepper Vinaigrette
- SERVES
- 6
- PREP
- 20 Min
- COOK TIME
- 8 Min
Our overstuffed focaccia bread sandwich is packed with hearty cooked rotisserie chicken and a flavorful homemade vinaigrette. Stuffed Focaccia with Roasted Pepper Vinaigrette is easy enough for a weeknight, but fancy enough for company.
What You'll Need
- 1 (9") round loaf focaccia Roasted Pepper Vinaigrette, divided
- 1 (3-ounce) goat cheese log, crumbled
- 1/4 cup pine nuts or slivered almonds
- 2 cup chopped cooked rotisserie chicken
- 3 cup lettuce mix
- 1/2 pint grape or cherry tomatoes, halved
What to Do
- Preheat the oven to 400 degrees. Cut focaccia in half horizontally, using a serrated knife; place bread cut side up on a baking sheet. Drizzle evenly with 1 cup vinaigrette. Sprinkle with goat cheese and pine nuts.
- Bake at 400 degrees for 6 to 8 minutes or until light golden.
- Sprinkle chicken over bottom half of bread. Top with lettuce and tomatoes; cover with top of bread. Cut into 6 wedges. Serve immediately with remaining dressing, if desired.