The Ultimate Focaccia Sandwich with Roast Chicken Filling
Craving the ultimate focaccia sandwich? This immensely satisfying sarmie is made with slabs of fresh crispy golden focaccia, with a soft pillowy interior and a generous filling of roast chicken, baby potatoes, roasted lemon aioli, Calabrian chilli and zesty herb salad. It requires some prep – but it’s easy to make and once assembled, all you need to do is sink your teeth into it. So YUM!
⬇ JUMP TO RECIPE
London Town is in the grips of a focaccia sandwich obsession – and once you taste one, you’ll know why.
Picture it. Huge slabs of focaccia filled with the most incredible combinations – all that’s left is to grab something refreshing to drink, and head to your nearest park to enjoy lunch under the trees.
Some of the more popular bakeries are taking pre-orders for these glorious creations – but they literally sell out within a minute. So, if you’ve missed out – I’ve got your back.
Here’s how to make the ultimate focaccia sandwich with a sublime roast chicken filling:
Bread & Circuses
Focaccia is a quintessentially Italian flatbread that can trace its ancient origins all the way back to the Etruscans, and was initially unleavened bread made with flour, water and salt. Today this gorgeous golden, dimpled bread is made with extra virgin olive oil, flour, water, salt and yeast. Before it’s baked, it is pierced to ensure it retains moisture.
What’s important here is to get a nice large slab of fresh focaccia from your bakery that’s large enough to make 2 sandwiches. And if there’s been a run on focaccia, you can also use sourdough or country style bread.
Formidable Focaccia Sandwich Fillings
For the ultimate focaccia sandwich, I’ve roasted chicken legs and baby potatoes, but if you have left-over roast chicken and potatoes, they’ll work beautifully and will save you from having to roast. Instead; you can simply add a small quantity of oil to a pan and fry the required slices of lemon until caramelized for your aioli.
Adding the chicken skin back to the oven or air fryer and roasting it further adds another deliciously crispy dimension to an incredible sandwich filling.
Italian Kisses
Calabrian chilli paste is a favourite condiment of mine to add some warmth and more flavour to a dish. It’s made from Calabrian chilli peppers, from the Calabrian region in Italy. Once the peppers are dried, they’re crushed and made into a paste with olive oil, salt, and vinegar. This flavour profile is a smoky, salty, slightly sweet and very yummy. If you can’t find a jar in your local store, simply sub it out for your favourite chilli condiment.
Oh Honey!
We’re using honey twice in this recipe. When we’re making the lemon aioli, the honey adds a bit of sweetness that cuts through the tang of the roast lemon and mayonnaise, and again when we’re making the delicious, yet deceptively simple salad dressing.
This focaccia sandwich is quite a saucy little number, with the Calabrian chilli paste, lemon aioli and salad dressing. It’s bursting with flavour, texture and colour – and I hope you’ll enjoy it as much as we do!
Rate This Focaccia Sandwich with Roast Chicken Filling
As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo#theculinarycartel on Instagramso we can see what you come up with.
Frequently Asked Questions
Can I use left-over chicken and potatoes?
Absolutely. It will save time and effort and we prefer reducing waste as much as possible, so it’s a great way to use up left-overs.
Must I use the chilli paste?
Not necessarily – I enjoy chilli and the bite it adds, but if you’re not a fan, simply omit it from this recipe. The sandwich will still be incredibly tasty.
The Ultimate Focaccia Sandwich with Roast Chicken Filling
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- Author: Jess Bunn
- Total Time: 40 minutes
- Yield: 2 Large Sandwiches
Description
Craving the ultimate focaccia sandwich? This immensely satisfying sarmie is made with slabs of fresh crispy golden focaccia, with a soft pillowy interior and a generous filling of roast chicken, baby potatoes, roasted lemon aioli, Calabrian chilli and zesty herb salad. It requires some prep – but it’s easy to make and once assembled, all you need to do is sink your teeth into it. So YUM!
Ingredients
- 1 slab of focaccia, big enough to make 2 sandwiches
- 2 Tbsp Calabrian Chilli paste or chilli condiment of choice (optional)
For the roasted chicken
- 2 chicken leg quarters
- 200g / large handful baby potatoes
OR - Leftover shredded roasted chicken and roasted potatoes
For the lemon aioli
- 1 lemon
- 4 cloves garlic
- 80g / heaped ¼ cup mayonnaise
- 1 tsp honey
OR - shop bought aioli
- 1 lemon, sliced
For the leaf salad
- 1/2 red onion
- 10g / handful parsley
- 6g/ handful mint
- 6g / handful rocket
- 3g / small handful dill
- 4 radishes
For the salad dressing
- 1 Tsp honey
- 2 Tbsp apple cider vinegar
- 1tsp olive oil
Instructions
- Start by boiling the potatoes in salted water until easily pierced with a knife, about 10-15 minutes.
- While the potatoes are cooking, thinly slice the lemon and arrange on a baking tray.
- Drizzle the chicken with olive oil, then season with salt and pepper and place on top of the lemon slices.
- Once the potatoes are ready, cut them in half and add to the baking tray, beside the chicken. Add the 4 cloves of garlic then drizzle oil over the potatoes and garlic and toss to combine.
- Let’s cook:
In the oven: 20 minutes at 190C, or until the potatoes and chicken are golden skinned and crispy.
In the Air fryer:
Top Tip: Chicken is consider safe to eat at 65C, but leg meat is part of a harder working muscle group, and cooking your leg portions to 72C, and resting to 75-80C will yield more tender and juicy results. - If using a cooked roasted chicken and roasted potatoes, simply slice half a lemon into thin rounds and cook on medium heat in a frying pan in a little olive oil until caramelized and jammy. Set aside for making your aioli later.
Once the lemon is cooked, pop the potatoes into the oven until they are warmed through and crispy, and add the chicken in to warm through for a final few minutes. - While the chicken is cooking, slice the radishes and red onion. Place the sliced onion into a separate bowl, combine the dressing ingredients and pour it over the onions. Set aside, tossing occasionally to allow the onions to soften.
- Once the chicken is ready, remove the skin. (Pro tip: You can add the chicken skin back into the oven/air fryer for 5-10 minutes at 160C until very crisp, and crumble this over your sandwich for a nice crunch).
- Use two forks to shred the warm chicken meat, then discard the bones or save them for stock.
- Peel the roasted garlic from its papery skins.
- Prepare the roasted lemon aioli by adding the mayonnaise, 3-4 slices of roasted lemon, peeled cloves of roasted garlic, and 1 teaspoon of honey into a jug. Blend the ingredients until smooth, then season to taste with salt and pepper.
- Slice the focaccia in half, and lightly toast on your hob until lightly charred (optional).
- Combine the salad leaves, picked herbs, softened onion, and sliced radish. Toss them together, making sure the leaves are well coated in the dressing.
- To assemble your sandwich, spread a generous layer of lemon aioli on the bottom slice. You can then add Calabrian chilli paste for an extra kick (optional). Pile on half the shredded chicken, a few roasted potatoes, the salad mixture, crumbled crispy chicken skin, and the top piece of bread.
- Repeat with the remaining ingredients to form your second sandwich, then wrap in brown paper, cut in half and serve immediately.
Notes
If you have left-over roast chicken and potatoes, they’ll work beautifully and will save you time. Instead; you can simply add a small quantity of oil to a pan and fry 4 slices of lemon until soft and use these to make the lemon aioli.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Sanwiches
