Roasted Zucchini & Chicken Focaccia Sandwich
This roasted zucchini & chicken focaccia sandwich is one of those “not really a recipe, just build it” situations.
Start with soft focaccia, then layer on roasted zucchini and cooked chicken. Add something creamy or saucy to bring it together, plus anything fresh or sharp you’ve got – herbs, greens, a bit of onion, even a squeeze of lemon if you want brightness. The focaccia does most of the work here: crisp edges, soft centre, and just enough structure to hold everything together.
It’s simple, hearty, and flexible depending on what you have in the fridge, but still feels like something you planned.
Roasted Zucchini & Chicken Focaccia Sandwich
Ingredients
- 1 fresh focaccia loaf
- basil aioli
- 1 zucchini large
- 4 chicken thighs seasoned with salt and pepper
- 6 large slices cheddar cheese
- micro greens
Instructions
- Prepare the Zucchini: Slice the zucchini into long, thick strips. In a skillet over medium-high heat, add olive oil and fry the zucchini for about 5 minutes per side, until they are soft and golden. Season to taste and set aside.
- Cook the Chicken: In the same skillet, add your seasoned chicken thighs. Cook for about 7 minutes per side, or until golden brown and fully cooked. Remove from heat and allow to cool on a cutting board before slicing into strips.
- Assemble the Sandwich: Spread basil aioli generously on both the top and bottom halves of your focaccia. Layer with the sautéed zucchini, sliced cheddar, chicken strips, and microgreens. Enjoy!
