Recipe by LCLARKE
"Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold."
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skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
prepared Dijon-style mustard
chopped fresh rosemary
garlic and rosemary focaccia bread
Not a bad start, and kind of boring as is, but my additions took this over the top to something truly magnificent! I made the sandwiches on "Bread Machine Focaccia," also from this site. I rubbed the chicken breasts with olive oil, and seasoned them with salt, pepper, and Montreal Chicken Seasoning. I didn't saute them in a skillet, prefering instead to grill them. I also built a "deluxe" version of this sandwich by adding bacon, Romaine lettuce, and sliced tomato. It was out of this world delicious and, paired with "Rachel's Tomato Basil Soup," was a picture perfect summer meal.
I absolutly love this recipe. Instead of buying the bread, I buy the packaged bread mix and just bake it myself. It is absolutly delicious!!
This was absolutely delicious. A couple of notations I might add. I used lowfat mayo and it had plenty of flavor. Also I grilled some red pepper and red onions in butter in a separate pan and added it on top of the chicken. For the size bread I had there was only enough spread for 2 sandwiches. I would recommend doubling the spread. We will use this often.
FABULOUS! My husband, four kids, and I just loved this sandwich. I quadrupled the dressing - it is just great and will work well on other foods. I topped the sandwiches with roasted red peppers, leaf lettuce, and sliced tomato. Also used a Rosemary Focaccia. My family wants this again tomorrow night for supper! Thanks so much! I cannot say enough good things about this recipe - but I suggest the roasted red peppers and also make extra dressing.
Quick and very tasty! I cooked my chicken on my George Foreman for 5 minutes and threw all the ingredients for the spread in my mini food processor-it took no longer than 10 minutes from start to finish.
Awesome sandwich! I used some leftover italian herb grilled chicken I had on hand. All I need to add was some roasted red peppers and some cheese. My husband added a bit of bacon to his of course! This was perfect for a quick and easy meal.
I made this sandwich for a party and people talked about it for weeks. I bought the foccia bread at Panera Bread and sliced in half so I had two large rounds, then added the lettuce, chicken and sauce. Best to slice your chicken thin. It was outstanding!
I made my own bread for this- not a focaccia, but a nice french peasant bread. I split it, spread a garlic/rosemary/dill butter on the inside and toasted it... Terrific. I will _try_ it with the foccacia next, just on the off chance, but I cannot see how it could taste better...
One comment; the quality of the mustard is very important. The Dijon is the bare _minimum_. I ended up using Pommery, which is a stone ground French mustard. Very, very grainy and thick.
Worked so well that I started fantasizing about starting a restaurant so that I could serve this sanddwich.
* Percent Daily Values are based on a 2,000 calorie diet.
Gourmet Chicken Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
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This is a cut above your everyday chicken sandwich. So satisfying to bite into!
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