Focaccia Open-Face Chicken Sandwiches


Chef Alli’s Focaccia Open-Face Sandwiches
with Chicken and Roasted Red Pepper:

1 tube prepared pizza dough, 10 oz
1 Tbs. extra-virgin olive oil
1 tsp. dried rosemary
½ tsp. kosher salt
¼ tsp. red pepper flakes

4 sandwich-size pieces prepared focaccia bread
2 Tbs. prepared basil pesto
breast of one rotisserie chicken, shredded
1 jar roasted red pepper strips, 12 oz.
1 cup fresh spring mix
¼ cup freshly shredded Parmesan cheese


Place pizza dough onto greased baking sheet and roll out into a 10 x 12 rectangle. Prick surface of dough with a fork, then make small indentations over surface of dough using your fingers. Brush olive oil over dough; sprinkle with rosemary, salt and red pepper flakes.

Bake in preheated 375 degree F. oven for 15-20 minutes, or until golden brown; set aside to cool.

To prepare sandwiches, remove red pepper strips from oil in jar and drain slightly. Cut prepared focaccia bread into 4 sandwich-size pieces; spread with pesto, then layer with spring mix, chicken, and red pepper strips. Sprinkle with Parmesan cheese. Place oven rack in center of oven and heat broiler to high. Broil open-face sandwiches for 1-2 minutes, just until cheese melts. Serve at once!
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