The Ultimate Focaccia Sandwich with Roast Chicken Filling

Introduction

There’s something magical about a well-crafted sandwich, and when you elevate it with fresh ingredients and bold flavors, it becomes an experience rather than just a meal. I recently made The Ultimate Focaccia Sandwich with Roast Chicken Filling for a family lunch, and it was a hit! The combination of crispy focaccia, tender roast chicken, zesty lemon aioli, and a vibrant herb salad left everyone raving about it for days. Not only is it satisfying, but it also feels indulgent without being overly complicated to prepare. Whether you’re hosting a lunch gathering or looking for a delightful dinner option, this sandwich will undoubtedly impress.

Ingredients

For the Sandwich:

• 1 slab of focaccia, large enough to make 2 sandwiches
• 2 Tbsp Calabrian chili paste or chili condiment of choice (optional)

For the Roasted Chicken:

• 2 chicken leg quarters
• 200g baby potatoes (or use leftover roasted chicken and potatoes)
• 4 cloves garlic, unpeeled
• Olive oil, for drizzling
• Salt and pepper, to taste
• 1 lemon, thinly sliced

For the Lemon Aioli:

• 1 lemon, thinly sliced and roasted
• 80g (heaped ¼ cup) mayonnaise
• 1 tsp honey
• 4 roasted garlic cloves
• Salt and pepper, to taste (Alternatively, you can use store-bought aioli and mix in roasted lemon and garlic)

For the Leaf Salad:

• 1/2 red onion, thinly sliced
• Handful parsley (about 10g)
• Handful mint (about 6g)
• Handful rocket (about 6g)
• Small handful dill (about 3g)
• 4 radishes, thinly sliced

For the Salad Dressing:

• 1 tsp honey
• 2 Tbsp apple cider vinegar
• 1 tsp olive oil

Instructions

Step 1: Roast the Chicken and Potatoes

1. Boil Potatoes: Boil the baby potatoes in salted water for 10-15 minutes, or until easily pierced with a knife. Drain and set aside.
2. Prepare Chicken: Preheat the oven to 190°C (375°F). Drizzle the chicken leg quarters with olive oil, season with salt and pepper, and arrange them on a baking tray on top of the sliced lemon.
3. Add Potatoes and Garlic: Cut the boiled potatoes in half and add them to the baking tray alongside the chicken. Add the garlic cloves (with skins on), drizzle with more olive oil, and toss the potatoes and garlic to coat.
4. Roast: Roast everything in the oven for about 20 minutes or until the chicken skin is golden and crispy, and the potatoes are browned.

Step 2: Make the Lemon Aioli

1. Once the lemon slices and garlic are roasted, peel the garlic from its skins.
2. In a blender or food processor, combine the roasted lemon slices, roasted garlic, mayonnaise, and honey. Blend until smooth and season with salt and pepper to taste. Set aside.

Step 3: Prepare the Salad

1. Pickle the Onion: Place the thinly sliced red onion in a bowl. Mix the salad dressing ingredients (honey, apple cider vinegar, and olive oil), then pour over the onions. Toss occasionally and set aside to soften.
2. Make the Herb Salad: In a large bowl, combine the softened onions, parsley, mint, rocket, dill, and sliced radishes. Toss gently to coat the leaves in the dressing.

Step 4: Assemble the Sandwich

1. Shred the Chicken: Once the chicken is cooked, remove the skin (you can crisp it further and crumble over the sandwich for extra crunch). Shred the chicken using two forks and discard the bones or save them for stock.
2. Toast the Focaccia: Slice the focaccia in half and lightly toast on a stovetop griddle or in a pan until golden and slightly charred (optional).
3. Spread Aioli: Generously spread the roasted lemon aioli on the bottom half of each focaccia slice. For extra heat, add Calabrian chili paste on top of the aioli if desired.
4. Add the Filling: Pile the shredded chicken onto the focaccia, add roasted potatoes, and top with the fresh herb salad.
5. Assemble: Place the top half of the focaccia on the sandwich, slice, and serve.

Nutrition Facts (per serving)

• Calories: Approximately 650 kcal
• Fat: 30g
• Saturated Fat: 7g
• Cholesterol: 100mg
• Sodium: 800mg
• Carbohydrates: 65g
• Fiber: 5g
• Sugar: 5g
• Protein: 30g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

How to Serve

• Slice the sandwich in half for easier handling.
• Serve with a side of chips or a light salad.
• Pair with a refreshing drink like lemonade or iced tea.

Additional Tips

1. Pro Tip: Roast the chicken leg quarters to an internal temperature of 72°C (160°F), then let them rest to 75-80°C (165°F) for the juiciest, tender meat.
2. Crunchy Topping: Crisp the chicken skin in the oven or air fryer and crumble over the sandwich for a delicious texture.
3. Shortcuts: Use store-bought roasted chicken and aioli to speed up the process without sacrificing flavor.
4. Vegetarian Option: Substitute the chicken with grilled eggplant or portobello mushrooms for a delicious vegetarian sandwich.
5. Storage: Prepare the aioli and salad dressing in advance and store them in the fridge for quick assembly later.

Recipe Variations

• Different Proteins: Use turkey, pork, or even grilled tofu as a protein base.
• Herb Choices: Experiment with other herbs like basil, cilantro, or arugula for varied flavors.
• Cheese Addition: Add slices of provolone or mozzarella for an extra creamy texture.

Serving Suggestions

• Side Dishes: Serve with a side of roasted vegetables or a mixed green salad.
• Condiments: Offer additional condiments such as hot sauce or extra aioli on the side.
• Wine Pairing: A light white wine, such as Sauvignon Blanc, pairs beautifully with the flavors of this sandwich.

Freezing and Storage

• Storage: The assembled sandwich is best enjoyed fresh. However, you can store components separately in airtight containers in the refrigerator for up to 3 days.
• Freezing: If you wish to freeze, store the roasted chicken and potatoes in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQ Section

1. Can I use leftover chicken for this sandwich?
   Yes, leftover roasted chicken works perfectly and saves time!
2. What if I don’t have Calabrian chili paste?
   You can use any chili condiment you prefer, such as sriracha or harissa.
3. Is there a vegan option for this sandwich?
   Absolutely! Substitute chicken with grilled vegetables and use vegan mayo for the aioli.
4. Can I make the aioli ahead of time?
   Yes, the aioli can be made a day in advance and stored in the fridge.
5. What kind of focaccia should I use?
   Any variety of focaccia will work, but consider a rosemary or garlic-infused one for added flavor.
6. How do I make the sandwich gluten-free?
   Use gluten-free focaccia or a similar bread alternative.
7. What kind of potatoes can I use?
   Baby potatoes work best, but any small potatoes or even leftover roasted potatoes can be used.
8. How spicy is the sandwich with Calabrian chili paste?
   It adds a mild to moderate heat; you can adjust the amount to suit your taste.
9. Can I add cheese to the sandwich?
   Yes! Sliced cheese can add creaminess and flavor; consider provolone or mozzarella.
10. What should I do with leftover roasted chicken?
    Shred and freeze it for future use in sandwiches, salads, or soups.

Conclusion

The Ultimate Focaccia Sandwich with Roast Chicken Filling is more than just a sandwich; it’s a hearty meal that brings comfort and joy to any table. With its crunchy focaccia, succulent roast chicken, and vibrant lemon aioli, this sandwich is destined to become a family favorite. Perfect for lunch or dinner, it’s a delicious way to enjoy fresh ingredients and bold flavors. So go ahead, gather your ingredients, and treat yourself to a delightful sandwich experience!

Print