Stuffed Focaccia With Roasted Pepper Vinaigrette

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Total Time
18mins
Prep
10 mins
Cook
8 mins

a great sandwich, to take on picnics

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Ingredients

Nutrition

Directions

  1. Cut bread in half, horizontally, using a serrated knife, place cut sides up on a baking sheet. Drizzle evenly with 1 cup Roasted Red Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.
  2. Bake at 400F for 6-8 minutes or until lightly browned.
  3. Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes, cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Red Pepper Vinaigrette.
  4. Vinaigrette:.
  5. Process in a blender until smooth.