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Chicken BLT on Red-Onion Focaccia

Yield Serves 6 (serving size: 1 sandwich)
The focaccia for this sandwich is made from frozen bread dough. For a shortcut, use prepared focaccia or another type of sandwich bread.


  • Focaccia:
  • 1 (1-pound) loaf frozen white-bread dough
  • 3 1/2 teaspoons olive oil, divided
  • 1/2 cup thinly sliced red onion
  • 1/2 teaspoon dried oregano
  • 2 tablespoons yellow cornmeal
  • 1/4 cup all-purpose flour, divided
  • 1/4 teaspoon kosher salt
  • Chicken:
  • 1/2 tablespoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon olive oil
  • Mayonnaise:
  • 1 (7-ounce) bottle roasted red bell peppers, drained and wiped dry with a paper towel
  • 3 tablespoons light mayonnaise
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon Asian chili-garlic sauce
  • 1 garlic clove, chopped
  • Remaining ingredients:
  • 6 romaine lettuce leaves
  • 2 large ripe tomatoes, thinly sliced (about 1 pound)
  • 12 bacon slices, fried crisp and halved lengthwise

Nutrition Information

  • calories 519
  • caloriesfromfat 30 %
  • fat 17 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 2 g
  • protein 40 g
  • carbohydrate 52 g
  • fiber 4 g
  • cholesterol 79 mg
  • iron 5 mg
  • sodium 954 mg
  • calcium 60 mg

How to Make It

  1. To prepare focaccia, thaw dough in refrigerator 12 hours.

  2. Heat 2 teaspoons oil in a small nonstick skillet over medium heat; add onions. Sauté 5 minutes or until soft, stirring often. Stir in oregano; set aside and cool to room temperature.

  3. Combine cornmeal and 2 tablespoons flour; sprinkle cornmeal mixture over clean work surface. Turn dough out onto coated surface. Knead in 2 tablespoons onion mixture and cornmeal mixture for 6 minutes (hard kneading is necessary to soften the elastic in frozen dough); cover with a clean towel and let rest 5 minutes. Roll dough into a 9 x 13-inch rectangle; use remaining flour as needed to keep dough from sticking to work surface. Coat bottom of a 9 x 13-inch baking pan with 1/2 teaspoon oil; place dough in pan, stretching sides to cover bottom. Sprinkle remaining 1 teaspoon oil, remaining onion mixture, and salt evenly over dough. Cover and let rise in a warm place (85°, 1 hour, or until doubled in size).

  4. Preheat oven to 400°.

  5. Bake at 400° for 20 minutes or until underside of bread sounds hollow when tapped. Cool on a rack to room temperature. Cut focaccia in half lengthwise; cut each half into three equal pieces (you should have 6 pieces). Cut each piece in half horizontally.

  6. To prepare chicken, combine basil, salt, and pepper; sprinkle evenly over chicken. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 4 to 6 minutes per side or until thoroughly cooked; cool completely. Cut chicken into thin diagonal strips.

  7. To prepare mayonnaise, combine roasted peppers and next 4 ingredients (through garlic) in a blender; blend until smooth.

  8. To prepare sandwich, spread 1 tablespoon mayonnaise on bottom half of each focaccia piece. Divide lettuce leaves, tomato slices, chicken, and bacon evenly among sandwich bottoms. Cover with top half of focaccia.