Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia

Health score
35%
Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia
45 min.
4
583kcal

Suggestions


Indulge in a delightful culinary experience with our Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia. This mouthwatering dish is perfect for lunch, dinner, or any time you're craving something deliciously satisfying. The star of the show is the fluffy focaccia bread, which serves as a heavenly base for layers of flavor.

Imagine succulent slices of roasted chicken combined with the creamy richness of whole-milk ricotta cheese. The addition of sautéed zucchini adds a fresh, vibrant touch, making each bite not only tasty but also nutritious. Topped off with juicy, ripe tomatoes and drizzled with olive oil, these sandwiches are a symphony of textures and tastes.

In just 45 minutes, you can create a gourmet meal that will impress family and friends alike. This recipe not only showcases your culinary skills but also allows for some flexibility - prepare the ricotta mixture ahead of time, and simply assemble and broil your sandwiches when you're ready to eat. With a calorie count of 583 kcal per serving, you can savor these hearty sandwiches without any guilt. Whether you're hosting a delightful dinner party or just enjoying a cozy meal at home, this dish is sure to become a favorite in your kitchen!

Ingredients

  • 16 inch ciabatta bread halved
  • teaspoon lemon zest grated
  • tablespoon olive oil 
  • 0.3 cup parmesan cheese freshly grated
  •  purchased roasted chicken breasts thinly sliced
  • teaspoons salt 
  • 15 ounce whole-milk ricotta cheese 
  • large tomatoes thinly sliced
  • medium zucchini shredded

Equipment

  • bowl
  • frying pan
  • baking sheet
  • broiler
  • colander

Directions

  1. Mix zucchini and salt in medium bowl.
  2. Transfer to colander; set over bowl.
  3. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.
  4. Heat oil in large skillet over medium heat.
  5. Add zucchini and sauté 2 minutes. Cool slightly.
  6. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
  7. Preheat broiler. Arrange focaccia pieces cut side up on baking sheet. Broil focaccia just until lightly toasted.
  8. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
  9. Top 4 focaccia pieces with tomato slices, then with chicken slices, dividing equally.
  10. Sprinkle with salt and pepper. Cover with remaining 4 focaccia pieces, ricotta-mixture side down.
  11. Cut sandwiches diagonally in half and serve.

Nutrition Facts

Calories583kcal
Protein48.83%
Fat40.41%
Carbs10.76%

Properties

Glycemic Index
20
Glycemic Load
2.11
Inflammation Score
-8
Nutrition Score
29.651738892431%

Flavonoids

Naringenin
0.62mg
Kaempferol
0.08mg
Myricetin
0.12mg
Quercetin
1.17mg

Nutrients percent of daily need

Calories:582.57kcal
29.13%
Fat:25.76g
39.63%
Saturated Fat:12.16g
75.98%
Carbohydrates:15.44g
5.15%
Net Carbohydrates:13.2g
4.8%
Sugar:5.16g
5.73%
Cholesterol:205.86mg
68.62%
Sodium:1550.97mg
67.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:70.03g
140.07%
Vitamin B3:24.68mg
123.42%
Selenium:65.28µg
93.25%
Phosphorus:658.9mg
65.89%
Vitamin B6:1.32mg
65.81%
Vitamin C:30.65mg
37.16%
Calcium:327.32mg
32.73%
Vitamin B2:0.53mg
31.46%
Vitamin A:1517.55IU
30.35%
Potassium:1035.97mg
29.6%
Zinc:3.7mg
24.64%
Magnesium:91.52mg
22.88%
Vitamin B5:2.19mg
21.89%
Vitamin B12:1.03µg
17.18%
Manganese:0.32mg
16.06%
Iron:2.86mg
15.9%
Vitamin K:15.3µg
14.57%
Folate:57.25µg
14.31%
Vitamin B1:0.21mg
14.27%
Vitamin E:1.73mg
11.52%
Copper:0.22mg
10.8%
Fiber:2.24g
8.95%
Vitamin D:0.42µg
2.77%
Source:Epicurious