Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 wedge)

We found plain focaccia, perfect for this sandwich, at the deli counter. The arugula adds a peppery bite, but any other salad green will work.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Place plastic wrap over chicken; pound each piece to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with fajita seasoning. Add chicken to pan; cook 2 minutes on each side or until done. Cut into (1-inch-thick) slices.

Step 2

While chicken cooks, combine mayonnaise, cilantro, rind, and juice; spread evenly over cut sides of bread. Arrange chicken on bottom half of bread; top with tomato and arugula. Cover with top half of bread. Cut into 4 wedges.

Ratings & Reviews

ajlovesya's Review

May 27, 2010
I didnt have focaccia so I used corn tortillas that I warmed up in the pan. Delish! Will make again!