Chicken Stuffed Focaccia With Roasted Pepper Vinaigrette

I found this recipe in the June 2004 Southern Living magazine and tweaked it to suit my family's tastes. It is perfect for a light evening meal on these hot summer nights. The great thing about this recipe is that you can stop by your local bakery and pick up a loaf of Focaccia bread or make your own, whichever you prefer. If you have never tried making your own Focaccia bread you are in for a surprise at how easy they are to make and how delicious they are right out of the oven.

• Ready In: 18 mins
• Serves: 6

Ingredients

• 1  loaf  round focaccia bread (9-10 inch, I use Rosemary Focaccia Bread)
• 1  cup  red wine and vinegar salad dressing
• 1 (5 1/4ounce) jar  roasted red peppers, drained
• 1 (3 ounce) package feta cheese
• 1  lb  roasted deli chicken or 1  lb  roasted  deli turkey, coarsely chopped
• 3  cups lettuce, chopped
• 1⁄2 pint grape tomatoes or 1⁄2 pint cherry tomatoes, halved
• 1⁄2 cup red onion, chopped (optional)

Directions

1. Using a serrated bread knife, slice Focaccia bread in half horizontally.
2. Place, cut sides up on large baking sheet.
3. Make Roasted Pepper Vinaigrette by combining oil and vinegar dressing and roasted peppers in the blender and process until smooth.
4. Drizzle vinaigrette evenly over both slices of bread.
5. Sprinkle feta cheese on top.
6. Bake at 400 degrees for 6-8 minutes or until lightly browned.
7. After removing bread from oven, arrange chicken pieces over the bottom bread half.
8. Sprinkle lettuce on top of chicken.
9. Arrange tomato halves on top of lettuce.
10. Sprinkle onion on top.
11. Place the other bread half on top.
12. Cut into 6 wedges and serve immediately.