Pesto Chicken Focaccia Sandwiches

Golden seared chicken, provolone, and a measured layer of basil pesto tuck into crisp-tender toasted focaccia with lemony yogurt dip and a fresh cucumber-tomato side.

40 min

4 sandwiches

Toasted focaccia sandwiches filled with pesto chicken, provolone, and arugula beside yogurt dip and cucumber-tomato salad.

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

Equipment

Large skillet · Instant-read thermometer · Parchment paper · Small mixing bowl

Prep the vegetables early

Slice and chill cucumber and tomatoes up to a day ahead; keep them undressed and toss with vinegar, oil, dill, and salt just before serving.

Keep bread crisp

Toast focaccia cut-side down in a dry pan and spread pesto thinly, about 1 tbsp per sandwich.

Prep the filling

01. Halve and pound chicken to an even 1/2 inch; season both sides with salt, pepper, and oregano for even cooking.

02. Stir yogurt with lemon juice and zest, garlic, water, and salt until smooth, then chill while the chicken cooks.

Make the fresh side

03. Toss cucumber and tomatoes with vinegar, oil, dill, and salt; for advance prep, keep cut vegetables dry and chilled, then dress at serving time.

Cook chicken and bread

04. Sear cutlets in shimmering oil without crowding; check each thickest center for 165 F before removing it from the skillet.

05. Top with provolone, cover briefly on low heat, and lift to a clean plate when the cheese softens.

06. Toast focaccia cut-side down in the dry skillet until golden at the cut face but still tender inside.

Assemble and serve

07. Spread about 1 tbsp pesto on each roll to keep its oil in balance with the bread, then add arugula and a cheesy cutlet.

08. Serve warm sandwiches with chilled yogurt dip and freshly dressed vegetables, plus lemon wedges if desired.