Chicken Parm Focaccia Sandwich

10 mins
Serves 1
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Directions

  1. 1Roast a whole garlic bulb in olive oil in the oven until golden brown.
  2. 2Roast a whole garlic bulb in olive oil in the oven until golden brown.
  3. 3Roast a whole garlic bulb in olive oil in the oven until golden brown.
  4. 4Make aioli by combining olive oil, egg yolk, lemon juice, salt and roasted garlic in a cup and whisk with a hand blender.
  5. 5Make aioli by combining olive oil, egg yolk, lemon juice, salt and roasted garlic in a cup and whisk with a hand blender.
  6. 6Make aioli by combining olive oil, egg yolk, lemon juice, salt and roasted garlic in a cup and whisk with a hand blender.
  7. 7Spread the aioli on the bread dough, top with sliced tomatoes, mozzarella and basil.
  8. 8Spread the aioli on the bread dough, top with sliced tomatoes, mozzarella and basil.
  9. 9Spread the aioli on the bread dough, top with sliced tomatoes, mozzarella and basil.
  10. 10Bake in the oven until golden brown.
  11. 11Bake in the oven until golden brown.
  12. 12Bake in the oven until golden brown.
  13. 13Prepare the chicken by coating it in breadcrumbs and fry in hot olive oil until cooked.
  14. 14Prepare the chicken by coating it in breadcrumbs and fry in hot olive oil until cooked.
  15. 15Prepare the chicken by coating it in breadcrumbs and fry in hot olive oil until cooked.
  16. 16Spread tomato sauce on top of the fried chicken and add mozzarella cheese, and parmesan cheese. Bake until the cheese melts.
  17. 17Spread tomato sauce on top of the fried chicken and add mozzarella cheese, and parmesan cheese. Bake until the cheese melts.
  18. 18Spread tomato sauce on top of the fried chicken and add mozzarella cheese, and parmesan cheese. Bake until the cheese melts.
  19. 19Make pesto by crushing garlic, pine nuts, and basil with a mortar and pestle, adding olive oil.
  20. 20Make pesto by crushing garlic, pine nuts, and basil with a mortar and pestle, adding olive oil.
  21. 21Make pesto by crushing garlic, pine nuts, and basil with a mortar and pestle, adding olive oil.
  22. 22Toast the bread.
  23. 23Toast the bread.
  24. 24Toast the bread.
  25. 25Spread pesto and aioli on the toasted bread, top with chicken and focaccia.
  26. 26Spread pesto and aioli on the toasted bread, top with chicken and focaccia.
  27. 27Spread pesto and aioli on the toasted bread, top with chicken and focaccia.
  28. 28Serve and enjoy!
  29. 29Serve and enjoy!
  30. 30Serve and enjoy!

Ingredients

  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 rectangle bread dough
  • 1 rectangle bread dough
  • 1 rectangle bread dough
  • 4 slices tomatoes
  • 4 slices tomatoes
  • 4 slices tomatoes
  • 2 slices green tomatoes
  • 2 slices green tomatoes
  • 2 slices green tomatoes
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • 10 leaves basil
  • 10 leaves basil
  • 10 leaves basil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 piece chicken breast
  • 1 piece chicken breast
  • 1 piece chicken breast
  • 1 cup bread crumbs
  • 1 cup bread crumbs
  • 1 cup bread crumbs
  • 1 cup tomato sauce
  • 1 cup tomato sauce
  • 1 cup tomato sauce
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 1 cup pine nuts
  • 1 cup pine nuts
  • 1 cup pine nuts
  • 1 cup basil
  • 1 cup basil
  • 1 cup basil

Equipment

ovenbowlknifehand blenderbaking panfrying panmortar and pestle