Gourmet Balsamic Chicken and Bell Pepper Focaccia Sandwiches
These Gourmet Balsamic Chicken and Bell Pepper Focaccia Sandwiches offer a perfect balance of savory and tangy flavors, with tender chicken breast tenders glazed in balsamic vinegar, paired with sautéed red bell peppers and onions, and topped with creamy provolone cheese. Served on crispy, golden focaccia bread, these sandwiches are ideal for a special lunch or a delightful snack. Share this delicious and easy-to-make recipe with your friends and family for a memorable meal.
6
Servings
300
Calories
9
Ingredients
Ingredients
olive oil
4 teaspoons (divided)
salt
1/2 teaspoon (divided)
chicken breast tenders
1 1/4 lbs (none)
balsamic vinegar
1/2 cup (divided)
red bell peppers
2 cups (cut into strips)
onions
2 cups (vertically sliced)
focaccia bread
16 ounces (2 loaves, cut in half horizontally)
provolone cheese
4 ounces (thinly sliced)
black pepper
1/8 teaspoon (none)
Instructions
1
Preheat a large nonstick skillet over medium-high heat and add 2 teaspoons of olive oil.
2
Season the chicken breast tenders with 1/4 teaspoon of salt.
3
Sear the chicken in the skillet, cooking for about 1 minute on each side until each piece is lightly browned.
4
Pour in 1/4 cup of balsamic vinegar, allowing it to reduce and glaze the chicken as it cooks for 2 more minutes. Remove the chicken from the pan, cover, and keep warm.
5
Using a paper towel, wipe the skillet clean and return it to medium-high heat. Add the remaining 2 teaspoons of olive oil.
6
Add the red bell pepper strips and vertically sliced onions to the skillet and sauté them for approximately 7 minutes, or until they are tender and caramelized.
7
Mix in the remaining 1/4 teaspoon of salt and the rest of the balsamic vinegar, letting it reduce for about 1 minute until it is syrupy.
8
Place the bottom halves of the sliced focaccia loaves on a flat surface and layer the glazed chicken evenly on top.
9
Spoon the sautéed bell pepper and onion mixture over the chicken, followed by an even layer of provolone cheese slices.
10
Sprinkle a pinch of black pepper over the cheese.
11
Complete the sandwich by placing the top halves of the focaccia loaves over the filling.
12
To press the sandwiches, place a cast-iron skillet or another heavy object on top for about 5 minutes to allow everything to meld together.
13
With a sharp knife, cut each assembled focaccia loaf into 6 wedges and serve immediately.
Nutrition Information
13g
Fat
25g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this focaccia sandwich?
The recipe uses 1 1/4 lbs of chicken breast tenders.
What type of bread is required for this recipe?
This recipe requires 16 ounces of focaccia bread, specifically 2 loaves cut in half horizontally.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
Which cheese is used for the topping?
Thinly sliced provolone cheese is used for these sandwiches.
How long should the chicken be seared on each side?
The chicken should be seared for about 1 minute on each side until lightly browned.
What is the total amount of balsamic vinegar needed?
A total of 1/2 cup of balsamic vinegar is used, divided between the chicken and the vegetable mixture.
How should the red bell peppers be prepared?
The red bell peppers should be cut into strips.
How should the onions be sliced?
The onions should be vertically sliced.
How long do the vegetables need to sauté?
Sauté the peppers and onions for approximately 7 minutes until they are tender and caramelized.
What is the total fat content per serving?
There are 13 grams of fat per serving.
How much protein is in each sandwich serving?
Each serving provides 18 grams of protein.
What are the total carbohydrates per serving?
There are 25 grams of carbohydrates per serving.
What temperature should the skillet be set to?
A large nonstick skillet should be preheated over medium-high heat.
How do you press the sandwiches?
Place a cast-iron skillet or another heavy object on top of the assembled sandwiches for about 5 minutes.
How much olive oil is required in total?
The recipe calls for 4 teaspoons of olive oil, divided.
How should the finished focaccia loaves be cut for serving?
Each assembled focaccia loaf should be cut into 6 wedges.
What is the purpose of pressing the sandwich?
Pressing the sandwich allows all the ingredients and flavors to meld together.
Is there any black pepper in this recipe?
Yes, 1/8 teaspoon of black pepper is sprinkled over the cheese.
How much salt is used in the entire recipe?
A total of 1/2 teaspoon of salt is used, divided between the chicken and the vegetables.
What color bell peppers are recommended?
The recipe specifically calls for red bell peppers.
Do you need to clean the skillet during the cooking process?
Yes, after cooking the chicken, you should wipe the skillet clean with a paper towel before sautéing the vegetables.
What categories does this recipe fall into?
This recipe is categorized under Lunch and Snacks.
How do you glaze the chicken?
Pour 1/4 cup of balsamic vinegar into the skillet with the chicken and let it reduce for 2 minutes.
How do you prepare the balsamic glaze for the vegetables?
Add the remaining balsamic vinegar to the vegetables and let it reduce for about 1 minute until it becomes syrupy.
Can I use a regular skillet if I don't have a nonstick one?
The recipe recommends a large nonstick skillet, but a regular one can work if you monitor the heat carefully.
Is this recipe considered savory or sweet?
It is a savory recipe with tangy notes from the balsamic vinegar.
How many ingredients are in this recipe?
There are a total of 9 ingredients used.
Should the chicken be served hot?
Yes, the instructions suggest keeping the chicken warm after glazing until assembly and serving immediately after cutting.
What makes this a 'gourmet' sandwich?
The combination of balsamic glaze, caramelized vegetables, and focaccia bread gives it a gourmet flavor profile.