Gourmet Chicken Sandwich Recipe - Allrecipes.com
Gourmet Chicken Sandwich Recipe
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Gourmet Chicken Sandwich
This is a cut above your everyday chicken sandwich. So satisfying to bite into! See more
  • READY IN 25 mins

Gourmet Chicken Sandwich

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
  2. In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2008

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.

Most Helpful Critical Review
Dec 02, 2004

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!!

Jan 25, 2004

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.

Sep 10, 2003

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.

May 06, 2003

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.

Nov 12, 2010

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.

Apr 21, 2003

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!

Dec 22, 2003

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.


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  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 58 g
  • 19%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 34.6 g
  • 69%
  • Sodium
  • 826 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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