ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Stuffed Focaccia With Roasted Pepper Vinaigrette

Prep time 10 mins
Cook time 8 mins
Yield Makes 6 servings
A serrated or bread knife slices this sandwich into clean pieces.


  • 1 (9-inch) round loaf focaccia bread
  • Roasted Pepper Vinaigrette, divided
  • 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

How to Make It

  1. 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.

  2. Bake at 400° for 6 to 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 Pepper Vinaigrette.

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