Stuffed Focaccia With Roasted Pepper Vinaigrette

Southern Living
Stuffed Focaccia With Roasted Pepper VinaigretteRecipe
A serrated or bread knife slices this sandwich into clean pieces.
Makes 6 servings


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1 (9-inch) round loaf focaccia bread
1 (3-ounce) log goat cheese, crumbled
1/4 cup pine nuts or slivered almonds
1 deli-roasted chicken
3 cups mixed baby lettuces
1/2 pint grape or cherry tomatoes, halved


Prep: 10 Minutes
Cook: 8 Minutes

Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.

Bake at 400° for 6 to 8 minutes or until lightly browned.

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 Pepper Vinaigrette.

Note: We used focaccia topped with peppers, onions, mushrooms, and cheese from a local bakery.

Created date

May 2004