Stuffed Focaccia With Roasted Pepper Vinaigrette

Stuffed Focaccia With Roasted Pepper Vinaigrette Recipe
A serrated or bread knife slices this sandwich into clean pieces.


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes


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


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.