Target: 6 × 4 inches · landscape

Pesto Chicken Focaccia Sandwiches

40 min · 4 sandwiches

Ingredients

□ 4 boneless skinless chicken breasts

□ 1 1/4 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 tsp dried oregano

□ 1 tbsp olive oil

□ 1/4 cup basil pesto

□ 4 focaccia sandwich rolls

□ 4 slices provolone cheese

□ 2 cups baby arugula

□ 3/4 cup plain Greek yogurt

□ 1 lemon

□ 1 small garlic clove, finely grated

□ 1 tbsp cold water

□ 1 English cucumber

□ 1 cup cherry tomatoes

□ 1 tbsp red wine vinegar

□ 2 tsp extra-virgin olive oil

□ 2 tbsp chopped fresh dill

1. Pound chicken to 1/2 inch and season. Stir Greek yogurt with lemon, garlic, water, and salt for dip.

2. Toss cucumber and tomatoes with vinegar, oil, dill, and salt; dress just before serving if made ahead.

3. Sear chicken until golden and 165 F inside. Top with provolone and cover briefly to melt.

4. Toast focaccia cut-side down until crisp. Spread lightly with pesto; add arugula and cheesy chicken.

5. Serve warm sandwiches with cool yogurt dip and crisp cucumber-tomato salad.

Cook’s note: Use about 1 tbsp pesto per sandwich to keep the focaccia from turning oily.