A delicious chicken sanwich using focaccia bread and Herb Fed chicken, topped with mozzarella and grilled vegetables | Herb Fed Poultry

Focaccia Chicken Deli Style Sandwich

  • Whole Chicken
  • Serving 1 - but easily double, or triple and make as many as you want.
  • 20 mins
  • Easy
A deli‑style chicken sandwich layered in soft, airy focaccia, packed with tender Herb Fed chicken and fresh, vibrant fillings. This easy, flavour‑forward recipe delivers the perfect balance of savoury, herby and satisfying textures - ideal for lunch, picnics or a simple gourmet upgrade at home.

Ingredients

  •  Herb Fed chicken sliced thickly
  • Chunk of Fresh Focaccia sliced in half if rather thick
  • 1 thick slice of Mozzarella
  • 1-2 heaped teaspoons Pesto
  • 1 teaspoon harissa paste
  • 1/2 Roasted Red pepper
  • 1/2 Roasted Courgette sliced into strips

Method

  1. For ours we used a simple rosemary and sea salt focaccia to complement the succulent Herb Fed chicken.
  2. Slice the focaccia in half and slather the insides with Harrisa paste and a few rather big dollops of pesto, before layering up with the roasted red peppers, courgette strips and a lovely big circle of soft oozy mozzarella.
  3. Then add layers of succulent chopped chicken - whatever is leftover from your Sunday roast. Ours were slightly seasoned with oregano, salt & pepper.  You can use any part of the chicken that you like - just make sure you have a nice big thick layer to make it the most satisfying of sandwich you’re going to eat this summer.
  4. To roast the peppers and courgette, Stephanie simply drizzled with a little oil and roasted in a hot oven at 200 degrees for around 20 minutes or until they reach that wonderful soft tender roasted succulence. Then let them cool slightly before assembling.   

Recipe courtesy of @Stephs_food_diary