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Chicken Tricolore Focaccias |
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| Serves 4 |
Prep 20 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
40g pine nuts
750g focaccia
5 tbsp fresh pesto
2 tbsp mayonnaise (optional)
160g sundried tomatoes, drained & chopped
170g plum tomatoes, quartered
400g leftover roast chicken breast, sliced
small bunch of basil, leaves picked and torn
2 x 120g balls fior di latte mozzarella, sliced
2 tbsp extra virgin olive oil
(optional)
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For the pesto:
40g basil leaves
25g toasted pine nuts
25g grated parmesan
3 tbsp olive oil
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Heat the oven to 200C/180C
fan/ gas 6. Toast the pine nuts in a small frying pan over
a medium heat for 5 mins until golden. Tip into a bowl and
leave to cool. Slice the focaccia in half horizontally,
then warm in a low oven for 10 mins, cut-side up.
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Blitz all ingredients for thr
pesto except the parmesan, which is added at the
end.
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Meanwhile, combine the
pesto, mayonnaise and some black pepper in a bowl. Toss
the sundried and fresh tomatoes together with some
seasoning.
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Spread the pesto (mayo) over one
of the cut sides of the focaccia. Top with the chicken,
then the tomatoes, basil, mozzarella and toasted pine
nuts.
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Drizzle over the olive oil (if
using) and cut the loaf into two or four chunky sandwiches.
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DAILY
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