This recipe yields more sandwiches than you'll need, but you'll be glad for the leftovers. Wrap the two extra sandwich wedges in plastic wrap, and refrigerate for up to one day. Remember to pat the focaccia dough out into a larger, thinner circle so the bread won't be too thick.

Julie Grimes Bottcher
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a food processor; process until smooth. Spread mixture on bottom half of Pumpkin-Walnut Focaccia with Gruyère; top with chicken, ham, and arugula. Place top half of bread on sandwich. Cut sandwich into 6 wedges.

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Nutrition Facts

315 calories; calories from fat 29%; fat 10.3g; saturated fat 3.8g; mono fat 3.6g; poly fat 2.3g; protein 19.3g; carbohydrates 38.5g; fiber 3.2g; cholesterol 42mg; iron 3.1mg; sodium 649mg; calcium 115mg.
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