Dec 30, 2012
You'll want to make extra portions of Stefano's Chicken Parmigiana just so you can use the leftovers in this amazing sandwich.
1 (8-inch) round foccaccia bread
3 tbsp. Basil Pesto (store-bought or homemade)
1 Stefano’s Chicken Parmigiana, sliced
Italian Grilled Vegetables
Tomato Sauce with Pancetta
7 ounces sliced provolone or fontina
7 ounces sliced salami
Handful sliced olives
Preheat oven to 400 degrees F.
Cut foccaccia bread in half. Remove some of the bread from the centre.
Wrap sandwich in foil. Place on baking sheet. Bake until sandwich is heated through, cheese melts, filling is hot and bread is warm. Cut into 4 wedges and serve.
Yield: 4 servings.