Chicken Salad Focaccia Sandwich |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is a slightly different version of a winner in the 1998 Pillsbury Bake-Off. Ingredients:
1 can prepared pizza crust |
2 cloves minced garlic |
2 tablespoons olive oil |
1 teaspoon dried tarragon |
1 (12 ounce) can dark and white meat chicken, well drained |
1/3 cup mayonnaise |
2 teaspoons honey dijon mustard |
2 stalks celery, chopped |
1 teaspoon dried tarragon |
1 avocado, peeled and chopped |
Directions:
1. Unroll pizza dough and place on greased cookie sheet.
2. Cut into 4 pieces crosswise.
3. Combine garlic, olive oil and 1 teaspoon dried tarragon in small bowl.
4. Brush half of mixture over pizza dough pieces.
5. Fold each dough piece in half, starting with short side.
6. Press surface with fingers to dimple.
7. Brush with remaining garlic mixture.
8. Bake at 350 degrees for 15 to 20 minutes until light golden brown.
9. Meanwhile, combine remaining ingredients in small bowl.
10. When focaccia is done, remove from oven, let cool slightly, then gently split each in half and fill with chicken salad mixture.
|
|