Stuffed Focaccia With Roasted Pepper Vinaigrette
Suzanne Ahmed
ingredients
Sandwich- 1 9" round loaf focaccia bread
- Roasted Pepper Vinaigrette, divided
- 1 3 oz log goat cheese, crumbled
- 1/4 cup pine nuts or slivered almonds
- 1 deli roasted chicken
- 3 cups mixed baby lettuce
- 1/2 pint grape or cherry tomatoes, halved
- 1 cup oil and vinegar dressing
- 1 5.2 oz jar roasted red bell peppers, drained
directions
- 1
Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with goat cheese and pine nuts.
- 2
Bake at 400 for 6-8 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
Process dressing and roasted peppers in a blender or food processor until smooth.
Source: Sue Ahmed
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