Grilled Chicken and Red Pepper Focaccia
Elevate your sandwich game with this irresistible Grilled Chicken and Red Pepper Focaccia recipe, a harmonious union of smoky, tender grilled chicken, sweet roasted red bell peppers, and peppery arugula nestled in a fluffy, herbaceous loaf of focaccia bread. This gourmet sandwich features layers of bold flavor, including a creamy garlic aioli spread that adds a luscious kick, and an optional sprinkle of Parmesan cheese for a decadent finish. Perfect for a quick yet impressive lunch or a casual dinner, this recipe is simple to make with just 40 minutes of prep and cook time. Easy grilling techniques and customizable ingredients make it versatile while showcasing Mediterranean-inspired flair. Serve it warm and toasted for a delightful combination of textures that’s bound to leave your taste buds craving more. Perfect for sharing, this recipe yields 4 hearty servings of comfort food perfection.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces red bell peppers
- 1 large loaf focaccia bread
- 2 pieces garlic cloves
- 3 tablespoons mayonnaise
- 1 cup arugula
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your grill to medium-high heat.
Brush the chicken breasts with 1 tablespoon of olive oil and season with Italian seasoning, salt, and black pepper.
Grill the chicken breasts for about 6-7 minutes per side or until they are fully cooked (internal temperature of 165°F). Remove from the grill and let them rest for 5 minutes before slicing them thinly.
While the chicken rests, roast the red bell peppers. Place the whole peppers on the grill and cook, turning occasionally, until the skin is charred and blistered on all sides (about 10 minutes). Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 5 minutes. Peel off the skin, remove the stems and seeds, and slice the peppers into strips.
Slice the focaccia loaf in half horizontally to create a top and bottom piece. Brush each cut side with the remaining tablespoon of olive oil.
Mash the garlic cloves into a paste using a mortar and pestle or the back of a knife. Mix the garlic paste with mayonnaise to create a garlic aioli. Spread this mixture evenly over the cut sides of the focaccia loaf.
Layer the bottom half of the focaccia with slices of grilled chicken, roasted red pepper strips, arugula, and optional grated Parmesan cheese.
Place the top half of the focaccia on the sandwich and press gently to secure the layers.
If desired, warm the assembled focaccia on the grill or in an oven at 350°F for 5 minutes to lightly toast it and melt the cheese.
Slice the focaccia sandwich into portions and serve immediately.
Nutrition Facts
Calories |
3974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 9182 mg | 399% | |
| Total Carbohydrate | 387.1 g | 141% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 26.3 g | ||
| Protein | 220.5 g | 441% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1184 mg | 91% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 2701 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
