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.