This recipe was adapted from two others; Portobello Pesto Mushroom Melts and Chicken Pesto Focaccia Sandwich. I was after something pesto and mushroom-y for lunch, my taste-buds recalling a fantastic pesto, mushroom, focaccia dish I'd had at a cafe once. This is a sandwich containing chicken, mushroom, cheese, lettuce, pine nuts, and pesto on focaccia bread.
Ingredients
- Focaccia bread
- 100g Shredded cooked chicken
- 20g Butter
- 3 Portobello mushrooms
- Grated cheese
- 10g Pine nuts
- Lettuce
- 1tsp Pesto
- 5tsp Mayonnaise
Method
-1- Turn the oven on to 180 degrees and heat a frying pan on medium.
-2- Remove the stalk, and slice the mushrooms approximately 1cm thick. Melt the butter in the frying pan, and then fry the mushrooms in the butter until soft.
-3- While the mushrooms are cooking, mix the mayonnaise with the pesto. Grate some cheese.
-4- Slice a large piece of focaccia, approximately 15 - 20cm across. Cut in half to form the top and bottom of the sandwich. Lightly toast both sides of both pieces in the oven.
-5- Spread the pesto-mayonnaise mix on the cut side of both pieces of focaccia. Layer the pine nuts on the bottom piece, then the chicken, the mushroom, the cheese, the lettuce, and finally the top piece of focaccia.
