Ultimate Focaccia Sandwich with Roast Chicken and Herb Salad Recipe
There is something irresistibly comforting and vibrant about the Ultimate Focaccia Sandwich with Roast Chicken and Herb Salad Recipe. This sandwich brings together the tender juiciness of perfectly roasted chicken leg quarters, the earthiness of golden baby potatoes, and the fresh burst of a colorful herb salad all nestled within the soft, airy texture of focaccia bread. The zesty roasted lemon aioli adds a luscious creaminess and a subtle tang that ties everything together, making every bite an exciting balance of flavors and textures you will want to savor again and again.
Ingredients You’ll Need
These ingredients are simple yet indispensable, each adding a unique touch to the Ultimate Focaccia Sandwich with Roast Chicken and Herb Salad Recipe. From the fragrant herbs that bring a fresh vibrancy to the salad to the rich golden chicken and creamy aioli, every component works beautifully to create a harmonious and unforgettable sandwich.
- Focaccia slab: Choose a large, airy slab that will hold all the ingredients without overpowering the flavors.
- Calabrian chili paste (optional): Adds a spicy kick that livens up the sandwich, but can be skipped if you prefer mild.
- Chicken leg quarters: These offer juicy, flavorful meat with crispy skin when roasted perfectly.
- Baby potatoes: Boiled and roasted, their soft texture complements the chicken and adds heartiness.
- Garlic cloves: Roasting them unpeeled infuses oils that enrich both the chicken and the aioli.
- Olive oil: Essential for roasting and drizzling, providing richness and a silky texture.
- Salt and pepper: Simple seasonings that enhance the natural flavors throughout the dish.
- Fresh lemon: Thinly sliced and roasted, the lemon adds brightness and zesty notes.
- Mayonnaise: Forms the creamy base of the lemon aioli, binding all elements smoothly.
- Honey: Balances acidity with gentle sweetness in both the aioli and the onion dressing.
- Red onion: Pickled lightly to add crunch and a subtle sharpness to the herb salad.
- Parsley, mint, rocket, and dill: A medley of fresh herbs creating a lively, aromatic salad.
- Radishes: Thinly sliced for peppery crunch and vibrant color.
- Apple cider vinegar: Used in the onion dressing for acidity that awakens the palate.
How to Make Ultimate Focaccia Sandwich with Roast Chicken and Herb Salad Recipe
Step 1: Roast the Chicken and Potatoes
Start by boiling the baby potatoes in salted water until tender; this ensures they will roast through evenly. While the potatoes cook, preheat your oven to 190°C (375°F). Rub the chicken leg quarters with olive oil, seasoning generously with salt and pepper. Arrange them skin-side up on a baking tray alongside thin lemon slices, giving the chicken a bright citrus aroma. Add halved boiled potatoes and unpeeled garlic cloves to the tray, drizzle everything with more olive oil, and toss lightly to coat. Roast for about 20 minutes until the chicken skin turns golden and crispy and the potatoes develop a beautiful roast texture.
Step 2: Prepare the Lemon Aioli
Once your chicken and potatoes are perfectly roasted, carefully peel the soft garlic from their skins. In a blender, combine these roasted garlic cloves with the caramelized lemon slices you used in the tray, mayonnaise, and a touch of honey for sweetness. Blend until luxuriously smooth, then season with salt and pepper. This aioli is the creaminess your sandwich craves, with a bright tanginess from the roasted lemon that makes it uniquely irresistible.
Step 3: Make the Herb Salad
Slice the red onion thinly and place it in a bowl. Whisk together honey, apple cider vinegar, and olive oil to create a light dressing, then pour it over the onions. Toss them occasionally while you prepare the herbs. In a large bowl, combine the softened onions with chopped parsley, mint, rocket, dill, and thinly sliced radishes. The result is a fresh, peppery salad that adds colorful crunch and garden-fresh flavor to the sandwich.
Step 4: Assemble the Ultimate Focaccia Sandwich with Roast Chicken and Herb Salad Recipe
Shred the roasted chicken off the bones, keeping that crispy skin aside if you fancy an extra burst of texture on top. Slice the focaccia in half horizontally and toast lightly to give it a slight crunch and warmth. Spread a generous layer of the roasted lemon aioli on the bottom half of each piece, and if you enjoy some heat, add a spot of Calabrian chili paste. Layer on the shredded chicken, roasted potatoes, and finish with a vibrant pile of the fresh herb salad. Top with the focaccia crown and slice carefully to serve.
How to Serve Ultimate Focaccia Sandwich with Roast Chicken and Herb Salad Recipe
Garnishes
Add a handful of crisp rocket leaves or a few extra radish slices on top for a beautiful fresh garnish. A sprinkle of flaky sea salt over the top can also elevate flavors just before serving.
Side Dishes
This sandwich pairs wonderfully with a light crisp green salad dressed with lemon vinaigrette or a small bowl of tangy pickled vegetables, which complement the richness of the chicken and focaccia without weighing the meal down.
Creative Ways to Present
For a more elegant presentation, cut the sandwich into small slider-sized portions and arrange them on a wooden board with fresh herb sprigs and lemon wedges. Alternatively, serve open-faced with each component spread artistically for a rustic yet refined look.
Make Ahead and Storage
Storing Leftovers
Store leftover sandwich components separately in airtight containers, especially the focaccia and salad, to maintain freshness and prevent sogginess. The roasted chicken and potatoes keep very well chilled for up to three days.
Freezing
You can freeze the shredded cooked chicken and roasted potatoes, but avoid freezing the focaccia or salad. Wrap the chicken tightly in freezer-safe bags or containers and thaw fully before reheating.
Reheating
Reheat the chicken and potatoes gently in an oven or skillet to regain crispy edges without drying out the meat. Warm the focaccia lightly in a toaster or oven before assembling for the best texture. Add salad fresh at serving to keep its vibrancy crisp.
FAQs
Can I use leftover roast chicken instead of cooking fresh?
Absolutely! Leftover roast chicken works perfectly and can save you time while still giving you that delicious flavor in the sandwich.
What if I don’t have Calabrian chili paste?
You can substitute with any chili sauce or omit it altogether if you prefer a milder sandwich. The flavors are robust enough to stand on their own without the heat.
Is it necessary to roast the lemon for the aioli?
Roasting the lemon adds a mellow caramelized tang that’s truly special but if you’re short on time, fresh lemon zest and juice with garlic in the aioli still tastes wonderful.
Can I make this recipe vegetarian?
For a vegetarian twist, try using roasted vegetables like mushrooms and bell peppers in place of the chicken and keep the herb salad and aioli to maintain brightness and creaminess.
How do I keep the focaccia from getting soggy?
Lightly toasting the focaccia right before assembling helps create a protective crust that keeps it from soaking up too much moisture from the fillings.
Final Thoughts
This Ultimate Focaccia Sandwich with Roast Chicken and Herb Salad Recipe is a true celebration of simple, fresh ingredients combined in a way that feels indulgent yet wholesome. It’s the kind of meal that makes you want to gather friends around the table and savor every bite together. I can’t wait for you to try making it yourself and enjoy the wonderful layers of flavor, texture, and aroma that make this sandwich such a beloved favorite.
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Ultimate Focaccia Sandwich with Roast Chicken and Herb Salad Recipe
- Total Time: 55 minutes
- Yield: 2 sandwiches 1x
Description
This Ultimate Focaccia Sandwich with Roast Chicken Filling is a delicious and hearty sandwich featuring tender roasted chicken leg quarters, baby potatoes, and a flavorful lemon aioli, layered with a fresh herb and radish salad on toasted focaccia bread. Perfect for a satisfying lunch or dinner, this recipe combines crispy roasted chicken skin, tangy aioli, and a vibrant salad for a gourmet sandwich experience.
Ingredients
Roasted Chicken and Potatoes
- 2 chicken leg quarters
- 200g baby potatoes
- 4 cloves garlic, unpeeled
- Olive oil, for drizzling
- Salt and pepper, to taste
- 1 lemon, thinly sliced
Lemon Aioli
- 80g (heaped ¼ cup) mayonnaise
- 1 tsp honey
- 4 roasted garlic cloves (from the roasted garlic cloves removed from skins)
- 1 lemon, thinly sliced and roasted
- Salt and pepper, to taste
Salad
- 1/2 red onion, thinly sliced
- 1 tsp honey
- 2 Tbsp apple cider vinegar
- 1 tsp olive oil
- Handful parsley (about 10g)
- Handful mint (about 6g)
- Handful rocket (about 6g)
- Small handful dill (about 3g)
- 4 radishes, thinly sliced
Additional
- 1 slab of focaccia, large enough to make 2 sandwiches
- 2 Tbsp Calabrian chili paste or chili condiment of choice (optional)
Instructions
- Roast the Chicken and Potatoes: Boil the baby potatoes in salted water for 10 to 15 minutes until tender, then drain and set aside. Preheat the oven to 190°C (375°F). Drizzle the chicken leg quarters with olive oil, season with salt and pepper, and arrange them on a baking tray with the thin lemon slices. Halve the boiled potatoes and add them to the tray with the chicken. Add the unpeeled garlic cloves, drizzle everything with olive oil, and toss gently to coat. Roast in the oven for about 20 minutes or until the chicken skin is golden and crispy.
- Make the Lemon Aioli: After roasting, peel the garlic cloves from their skins. In a blender, combine the roasted lemon slices, roasted garlic cloves, mayonnaise, and honey. Blend until smooth, then season with salt and pepper to taste.
- Prepare the Salad: Place the sliced red onion in a bowl. Mix together honey, apple cider vinegar, and olive oil, then pour the dressing over the onions. Toss occasionally and set aside to soften the onion slightly. In a large bowl, combine the softened onions with parsley, mint, rocket, dill, and radishes. Toss gently to mix all the flavors.
- Assemble the Sandwich: Shred the cooked chicken meat, discarding the bones. Optionally, crisp the chicken skin separately as a topping. Slice the focaccia in half and lightly toast both halves. Spread a generous amount of the roasted lemon aioli on the bottom half of each focaccia slice. Add Calabrian chili paste if desired for a spicy kick. Pile the shredded chicken, roasted potatoes, and herb salad on top. Place the top half of the focaccia over the filling and slice the sandwich to serve.
Notes
- You can substitute leftover roasted chicken and potatoes if you don’t wish to roast fresh chicken and potatoes.
- Calabrian chili paste is optional and can be replaced by any chili condiment of your choice for added heat.
- Toasting the focaccia before assembling adds a nice crunch and prevents it from becoming soggy.
- The lemon aioli can be made ahead and stored refrigerated for up to 2 days.
- For a lighter option, remove the chicken skin or use skinless chicken leg meat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
