The Ultimate Focaccia Sandwich with Roast Chicken Filling

Introduction

When it comes to sandwiches, I believe in creating something extraordinary that goes beyond the basics. The Ultimate Focaccia Sandwich with Roast Chicken Filling has become a beloved favorite in our household. Each bite is a symphony of flavors, from the crunchy, airy focaccia to the tender, juicy chicken and zesty lemon aioli. I often prepare this sandwich for family gatherings or casual get-togethers, and it never fails to impress. The blend of fresh herbs, roasted garlic, and a hint of Calabrian chili paste provides just the right amount of excitement. It’s a deliciously satisfying meal that’s perfect for lunch or dinner.

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: In a large pot, 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 place them on a baking tray lined with the sliced lemon.
3. Add Potatoes and Garlic: Cut the boiled potatoes in half and add them to the tray alongside the chicken. Add the unpeeled garlic cloves, drizzle with more olive oil, and toss 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: In a bowl, combine the thinly sliced red onion with the salad dressing ingredients (honey, apple cider vinegar, and olive oil). Toss occasionally and let it sit to soften.
2. Make the Herb Salad: In a large bowl, mix the softened onions, parsley, mint, rocket, dill, and sliced radishes. Toss gently to coat.

Step 4: Assemble the Sandwich

1. Shred the Chicken: Once the chicken is cooked, remove the skin (you can crisp it further and crumble it 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 it 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)

• Servings: 2
• Calories: 650 kcal
• Sugar: 5g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 120mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

How to Serve

• Cut the sandwich into halves or quarters for easy sharing.
• Serve with a side of potato chips or a light salad.
• Pair with a refreshing beverage, such as iced tea or lemonade.

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 (165-175°F) for the juiciest meat.
2. Crunchy Topping: Crisp the chicken skin in the oven or air fryer and crumble over the sandwich for added texture.
3. Shortcuts: Use store-bought roasted chicken and aioli to speed up the process without sacrificing flavor.
4. Extra Veggies: Add sliced cucumbers or bell peppers for additional crunch and nutrition.
5. Meal Prep: Prepare the chicken and aioli in advance for a quick assembly during busy weeknights.

Recipe Variations

• Vegetarian Option: Substitute chicken with grilled eggplant or mushrooms and use a plant-based aioli.
• Different Proteins: Use turkey, pork, or even a spicy sausage for a different flavor profile.
• Herb Variations: Experiment with different herbs in the salad, such as basil or cilantro.

Serving Suggestions

• Serve this sandwich as a hearty lunch option or cut into smaller pieces for an appetizer at gatherings.
• Pair with a homemade soup, like tomato basil or minestrone, for a complete meal.

Freezing and Storage

• Storage: Keep leftover sandwich components in airtight containers in the fridge for up to 3 days.
• Freezing: You can freeze the shredded chicken and aioli separately for up to 2 months. Reheat the chicken in the oven to retain moisture.

FAQ Section

1. Can I use store-bought focaccia?
   • Yes, using store-bought focaccia is a great time-saver!
2. What if I don’t have Calabrian chili paste?
   • You can substitute it with any chili paste or hot sauce to add a kick.
3. Can I prepare this sandwich in advance?
   • Yes, prepare the components ahead of time and assemble just before serving.
4. How can I make this sandwich gluten-free?
   • Use gluten-free focaccia and ensure all condiments are gluten-free.
5. Can I use other meats instead of chicken?
   • Absolutely! Feel free to experiment with different meats or even vegetarian options.
6. How do I prevent sogginess?
   • Toasting the focaccia helps prevent sogginess. Additionally, ensure the aioli is applied in moderation.
7. What sides go well with this sandwich?
   • Consider a side salad, potato chips, or roasted vegetables.
8. Can I make my own mayonnaise for the aioli?
   • Yes! Homemade mayonnaise can add a fresh touch to your aioli.
9. What can I substitute for mayonnaise?
   • Greek yogurt or avocado can be used for a healthier alternative.
10. Can I use a different salad dressing?
    • Yes, any light vinaigrette or dressing you enjoy will work well.

Conclusion

The Ultimate Focaccia Sandwich with Roast Chicken Filling is not just a meal; it’s an experience. From the roasted chicken infused with lemon and garlic to the refreshing herb salad, every element of this sandwich comes together to create a truly satisfying dish. Whether you’re hosting friends or enjoying a cozy meal at home, this sandwich will undoubtedly elevate your dining experience. So gather your ingredients and get ready to indulge in a delightful culinary adventure!

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