This Sun-dried Tomato Pesto Chicken Focaccia Sandwich is quick, easy and loaded with incredible flavor. Toasted focaccia is layered with sun-dried tomato pesto mayo, thinly sliced chicken deli meat, melty cheese, sliced red onions, heirloom tomatoes, peppery arugula and a drizzle of balsamic glaze. This giant sandwich yields 4 servings.
A new day and another incredible sandwich!
One could say that I’m in my sandwich era. I’ve been on a kick as of late and can honestly say, I have no plans to quit any time soon. When making my dinner menu, I’ve been rotating between a few different sandwiches every other week. This toasted sun-dried tomato pesto chicken focaccia sandwich is one of my family’s favorites. It’s a play on the viral Trader Joes’s sandwich and consists of toasted focaccia, layered with homemade sun-dried tomato pesto mayo, chicken lunch meat, melty cheese, red onions, sliced heirloom tomatoes, peppery arugula and a drizzle of balsamic glaze.
Serve with potato chips, french fries or cut veggies.
Absolutely to. die. for.
To Make This Toasted Sun-dried Tomato Pesto Chicken Focaccia Sandwich You Will Need:
- focaccia – Make your own or use store-bought.
- olive oil spray – Helps to toast the sandwich.
- mayonnaise – Lends rich flavor and creaminess.
- sun-dried tomato pesto – Homemade or store-bought is fine too!
- cheese – Use mozzarella, fontina or havarti.
- deli chicken lunchmeat – I’m not a fan of (deli) turkey but it can be used if preferred.
- red onion – Thinly sliced and, this part is optional, soaked in ice water to remove some of the strong bite.
- heirloom tomato – Or use a tomato you prefer.
- trader joes green goddess seasoning – Adds subtle hints of garlic and herbs. Or just use salt.
- freshly ground black pepper – Adds some subtle bite and flavor.
- arugula – A fresh leafy green that is slightly bitter and peppery.
- balsamic glaze – Use homemade or store-bought.
Preheat your oven to 400°F (or 200°C).
Line a rimmed baking sheet with parchment paper and lightly spray with olive oil or avocado oil spray. Carefully cut the focaccia in half horizontally and place cut-side up onto the prepared pan. Lightly spray the cut-side of the focaccia with oil. Bake for 8 minutes.
Meanwhile, in a bowl, combine 1/3 cup mayonnaise with 1/4 cup of sun-dried tomato pesto.
Mix well to combine.
Once toasted, divide the sun-dried tomato mayo among both halves and spread evenly.
Next divide 4 ounces of mozzarella among both sides as well.
Top the bottom half with 10 ounces of chicken deli meat and 1/2 a red onion that has been thinly sliced. Return the pan back to the oven to bake for an additional 8 minutes.
Remove and top the bottom half (with the chicken and red onions) with sliced tomatoes and season with green goddess seasoning and freshly ground black pepper. Alternatively, you can just use salt and pepper.
Lastly, top with a few handfuls of arugula and drizzle with balsamic glaze.
Place the top half of the sandwich onto the bottom half.
Slice the sandwich into fourths and serve with potato chips, cut veggies or a side of your choice.
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Enjoy! And if you give this Sun-dried Tomato Pesto Chicken Focaccia Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Toasted Sun-dried Tomato Pesto Chicken Focaccia Sandwich
Ingredients
- 16 ounce focaccia, sun-dried tomato, rosemary or cheddar onion are incredible
- olive oil spray
- 1/4 cup sun-dried tomato pesto
- 1/3 cup mayonnaise
- 10 ounces lean chicken deli meat, thinly sliced
- 4 ounces shredded cheese, mozzarella, fontina or havarti
- 1/4 red onion, thinly sliced
- 6 slices heirloom tomato
- green goddess seasoning, or just salt and pepper
- 2 handfuls arugula
- 2 drizzles balsamic glaze
Instructions
PREHEAT YOUR OVEN TO 400°F (OR 200°C).
Line a rimmed baking sheet with parchment paper and lightly spray with olive oil or avocado oil spray. Carefully cut the focaccia in half horizontally and place cut-side up onto the prepared pan. Lightly spray the cut-side of the focaccia with oil. Bake for 8 minutes.- Meanwhile, in a bowl, combine mayonnaise with sun-dried tomato pesto. Once the focaccia is toasted, divide the sun-dried tomato mayo among both halves and spread evenly.
- Next divide the cheese among both sides as well. Top the bottom half with ]chicken deli meat and sliced red onion. Return the pan back to the oven to bake for an additional 8 minutes.
- Remove and top the bottom half (side with the chicken and red onions) with sliced tomatoes and season with green goddess seasoning and freshly ground black pepper. Lastly, top with a few handfuls of arugula and drizzle with balsamic glaze.
- Place the top half of the sandwich onto the bottom half. Slice the sandwich into fourths and serve with potato chips, cut veggies or a side of your choice.
Notes
Inspired by Trader Joe’s and itsaflavorfullife.com.
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