Chicken Focaccia Grilled Bread Sandwitches

By | May 4, 2009

How To Make Sandwitch with Focaccia Recipe

Focaccia Recipe Ingredients

2 boneless chicken breast halves, skinless (6ounce each)
10 ounce focaccia bread, cut into horizontal half
2 ½ cups (about 2 medium) red bell pepper, cut into long strips
1 ½ cup red onion slices, ¼ inch thick
1/3 cup green onion, chopped
½ teaspoon garlic powder
1 teaspoon Italian dressing, dried
¼ teaspoon salt, divided
½ teaspoons freshly ground black pepper
1 tablespoon olive oil, preferably extra virgin
½ cup water
Cooking spray
½ cup (about 2 ounce) cheddar cheese, shredded


  1. Slice the chicken breast halves further into halves horizontally and lightly coat the entire chicken with nonstick cooking spray. Then sprinkle Italian dried dressing, 1/8 teaspoon salt, freshly ground black pepper and garlic powder all over it.
  2. In a large skillet heat olive oil over medium to high heat. Add chicken and cook uncovered for 2 minutes on both the sides or until it is browned. Reduce heat, add ½ cup water and cook chicken on low heat for 10 minutes minimum or until it is tender. Remove the cooked chicken from pan and keep warm.
  3. Coat the same pan lightly with cooking spray. Sauté chopped onions on medium heat for about 2 minutes or until they turn tender. Add other vegetables that are green onions and bell peppers. Stir in the remaining ½ teaspoon salt and sauté further for about 2 minutes or until the vegetables turn tender.
  4. Preheat the broiler. Place the cut bottom half of the bread on a baking sheet. Top the bottom bread with chicken. Evenly spread the onion mixture all over chicken. Sprinkle cheese. Place the bread in the preheated broiler and broil for 2 minutes or just until the cheese melts. Place the bread top and slice the sandwich into 4 equal portions. Serve. This recipe makes 4 servings.

Health Tip:

  • This is a diabetes friendly recipe which provides about 421 calories, 13 gm fat (4 gm saturated fat and 64 mg cholesterol), 30 gm proteins and 46 gm carbohydrates per serving.
  • This recipe can be considered a high sodium recipe as it provides about 586 mg sodium per serving. Thus if you are on a low sodium diet and plan to include this recipe in your meals then balance your intake of other sodium rich foods accordingly.
  • Make sure to choose only extra lean cuts of the poultry that is chicken without the skin as the major fat and cholesterol is situated beneath the skin. Also some chicken cuts are loaded with salt or sodium phosphate, so make a habit to check the labels before you choose.