In the interest of cool, summer eating, here's a recipe for great sandwich- perfect for Shakespere in the Park or eating on your deck.
Enjoy!
Deb
Stuffed Focaccia with Roasted Pepper Vinaigrette
Serves 6
Prep: 10 minutes; Bake: 8 minutes
A serrated or bread knife slices this sandwich into clean pieces.
Preheat oven to 400 degrees.
1 loaf herb focaccia bread
Roasted Pepper Vinaigrette (see below)
1 (3 ounce) log goat cheese, (at room temperature)
¼ cup toasted pine nuts or slivered almonds
2 cooked chicken breasts or 1 deli roasted chicken
3 cups mixed baby lettuces
Sliced garden tomatoes (optional)
CUT bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle each half with ½ of the Roasted Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts (or slivered almonds).
BAKE at 400 degrees for 6 to 8 minutes or until lightly browned.
REMOVE meat from chicken if using a deli roasted chicken. Coursely chop the deli roasted chicken or the chicken breasts. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes; cover with top bread. Slice and serve.
Roasted Pepper Vinaigrette:
Makes 1 ½ cups; Prep: 5 minutes
1 cup oil and vinegar dressing (recommend Brianna French Vinaigrette)
1 (5.2 ounce) jar roasted red bell peppers, drained
PROCESS dressing and roasted peppers in a blender or food processor until smooth.
Note: I would marinate boneless chicken breasts for an hour in some of the Brianna dressing before grilling for extra flavor , but it's also really good with the deli roasted chicken.