Chunk of Fresh Focaccia sliced in half if rather thick.
Herb Fed chicken sliced thickly
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
For ours we used a simple rosemary and sea salt focaccia to complement the succulent Herb Fed chicken.
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.
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.
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
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