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

Scale

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)

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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