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Hot Chicken and Pepper Foccacia Sandwiches
Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Involved |
Ingredients
For foccacia:
2 teaspoons sugar
1-1/4 cup warm water
1 Tablespoon active dry yeast
2-1/2 cups gf flour*
3/4 cup cornmeal
1 16 ounce can pitted black olives, chopped
10 Tablespoons olive oil
2 Tablespoons chopped basil
1 Tablespoon chopped parsley
2 teaspoons salt
For chicken:
4 small boneless, skinless chicken breasts, flattened
Kosher salt and fresh ground pepper
2 Tablespoons olive oil
1 red bell pepper, seeded and sliced into strips
1 small onion, sliced
1/2 cup slivered almonds, toasted
1 garlic clove
1 Tablespoon chopped jalapeno pepper, seeded
3/4 cup chopped cilantro
1/4 cup gf mayonnaise
1/2 Tablespoon lime juice
2 Tablespoons gf sour cream
1/2 teaspoon Kosher salt
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Directions
For focaccia:
Place the sugar and 1/2 cup warm water in the bowl of an electric mixer. Stir to blend. Add yeast and let the mixture foam for 5 minutes. Add flour, cornmeal, olives, 6 Tablespoons of oil, herbs, 1 teaspoon salt and 3/4 cup warm water. Use the dough hook attachment for the mixer and combine ingredients at medium speed for about 2 minutes, scraping down the sides of the bowl. Reduce the speed to low and mix for about 5 more minutes. Remove the bowl from the mixer and pour 1 Tablespoon of oil over the dough. Turn the dough several times to coat with the oil. Cover the bowl with plastic wrap and set in a warm place to rise for 45 minutes. The dough should just about double in size.
Preheat the oven to 400 degrees F. Lightly coat a 10x15" baking sheet with sides with oil and then line with parchment paper and lightly oil the parchement paper. Pour the dough onto the prepared baking sheet. Coat your hands with oil and lightly press the dough so that is about an inch away from all sides. (The dough may seem a little sticky, but you should be able to push it into shape if your hands are well oiled) Brush the top of the dough with 2 Tablespoons oil and sprinkle the top with the remaining 1 teaspoon salt. Bake for 20 minutes, until lightly browned. Remove from oven and let cool before cutting. Cut into sandwich size squares.
For chicken:
Salt and pepper chicken. Heat 1 Tablespoon oil in a non-stick skillet. When hot, add chicken and brown well on both sides. Reduce heat to low, cover and cook for 15 minutes. Transfer chicken to plate and tent with foil. Add 1 Tablespoon oil to the skillet over medium-high heat. Add red pepper and onion and saute until vegetables are just soft. Remove to a plate. Add almonds, garlic and jalapeno to a food processor and pulse until finely choppped. Add cilantro, mayonnaise, lime juice, sour cream and salt and blend into a paste.
To assemble sandwich:
Spread cilantro mixture on one side of 8 foccacia squares. Place a chicken breast and equal amount of red pepper and onion mixture on 4 of the squares and top with each with a second foccacia square. Serve immediately. |
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Tips
To simplify this preparation, you can make the foccacia the day before.
*We used the Gluten Free Pantry’s Country French Bread as a straight substritution for flour. |
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