Stuffed Focaccia with Roasted Pepper Vinaigrette

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Stuffed Focaccia With Roasted Pepper Vinaigrette

We made this for a Wolftrap Concert -- it was pretty good - a little messy may have been a better recipe at home. We enjoyed this with Kevin's Aunt Kathleen and Uncle Kevin - Aunt Kathleen's portion was minus the goat cheese!!  Sorry no picture of the actual serving --it was delish !


A serrated or bread knife slices this sandwich into clean pieces

1 (9-inch) round loaf focaccia bread


Roasted Pepper Vinaigrette, divided

  • 1 cup oil-and-vinegar dressing ( I used TJ's but Neumanns work well too)
  • 1 (5.2-ounce) jar roasted red bell peppers, drained
Process dressing and roasted peppers in a blender or food processor until smooth.


1 (3-ounce) log goat cheese, crumbled
1/4 cup pine nuts or slivered almonds
1 deli-roasted chicken
3 cups mixed baby lettuces
1/2 pint grape or cherry tomatoes, halved


Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette.

Sprinkle evenly with goat cheese and pine nuts.

Bake at 400° for 6 to 8 minutes or until lightly browned.

Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes; cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Pepper Vinaigrette.


Southern Living JUNE 2004

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