Grilled Chicken Focaccia Sandwiches

Herbs contribute to every layer of this piled-high sandwich: rosemary in the freshly baked focaccia, basil in the pesto and fresh arugula on top. It all adds up to bistro-style flair.

Makes 4 servings



1. Season chicken breasts with salt and pepper. Grill chicken. Cool slightly, then cut into 1/4-inch slices.

2. Spread each piece of focaccia with 1 teaspoon basil pesto. Layer chicken, red peppers and arugula.  Sprinkle Parmesan cheese.

3. Place oven rack in the center of the oven and heat broiler. Broil open-face sandwiches on high for 1 to 2 minutes or until cheese is melted and golden.

Nutrition Per Serving

300 Calories, 9g Fat, 2.5g Saturated Fat, 0g Trans Fat, 55mg Cholesterol, 600mg Sodium, 24g Carbs, 1g Fiber, 3g Sugar, 27g Protein. Daily Values: 40% Vitamin A, 45% Vitamin C, 15% Calcium, 10% Iron
© 2016 Marsh Supermarkets, Inc.