Chicken Focaccia Sandwiches

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups shredded zucchini (about 2 medium zucchini)
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 1 pound ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon lemon zest
  • large tomatoes, thinly sliced
  • 4 store bought roasted chicken breasts, sliced
  • 4 5x5 inch squares of foccacia bread, split in half and toasted


Preheat a broiler.

Toss zucchini with the salt to coat well and let the mixture drain in a colander for 15-30 minutes. Wash salt off under cold running water. Squeeze the zucchini between the colander and your hands to remove excess liquid.

Heat oil in a medium pan over medium heat. Add zucchini and saute for 2 minutes. Remove pan from heat. Stir in the ricotta, Parmesan cheese and lemon zest until blended and set aside.

Spread a generous layer (Tester -- about 1/4 inch thick) on both pieces of the toasted foccacia with the ricotta mixture. Place under broiler and brown until hot, about 3-4 minutes. Top one side with a layer of sliced tomato and the other with a sliced chicken breast. Assemble the sandwich, slice in half diagonally and serve immediately.

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