Ingredients:
1 pound Dietz & Watson Chicken Parmigiana, sliced
2 tablespoons olive oil
1/2 cup sun dried tomatos
1/4 cup prepared pesto
1/4 cup Dietz & Watson Roasted Pepper Mayonnaise
1/2 cup Dietz & Watson Roasted Red Peppers
1/2 pound Dietz & Watson Mozzarella, sliced thin
1/2 pound Dietz & Watson Provolone, sliced thin
1 cup fresh arugula, prewashed
2 large focaccia loaves, cut lengthwise
4 pieces of radicchio, for garnish
Instructions:
1. Preheat the oven to 375 degrees.
2. Heat oil in a skillet over medium heat. Add the chicken and saute for 2 to 3 minutes, or until heated through. Remove from heat and set aside.
3. Spread half the mayonnaise on the bottom of each focaccia loaf.
4. Spread half the pesto on the top of each focaccia loaf.
5. Arrange the Chicken Parmigiana slices on the bottom of each loaf, layer with sun dried tomatoes, roasted red peppers and arugula and top with cheeses.
6. Place top on sandwich and press down slightly to hold.
7. Place both sandwiches on a baking sheet and bake until warmed through and cheese melts.
8. To serve, cut sandwiches in half.
9. Serve with Dietz & Watson Cucumber Salad in a radicchio leaf.