Stuffed Focaccia With Roasted Pepper Vinaigrette

A serrated or bread knife slices this sandwich into clean pieces.

Yield: Makes 6 servings

Ingredients

• 1  (9-inch) round loaf focaccia bread
• Roasted Pepper Vinaigrette, divided
• 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

Preparation

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.

Note: We used focaccia topped with peppers, onions, mushrooms, and cheese from a local bakery.