London is currently swept up in a focaccia sandwich craze – and once you try one, you’ll see why!
Imagine thick, fluffy slabs of focaccia packed with mouthwatering fillings – all you need is a refreshing drink and a nearby park to enjoy your lunch beneath the trees.
Some of the city’s most popular bakeries are taking pre-orders for these delicious creations, but they sell out in seconds. If you’ve missed out, don’t worry – I’ve got you covered. Here’s how to make the ultimate focaccia sandwich, featuring a heavenly roast chicken filling.
INGREDIENTS
- 1 slab of focaccia (large enough for 2 sandwiches)
- 2 tbsp Calabrian chili paste or your preferred chili condiment (optional)
For the roasted chicken
- 2 chicken leg quarters
- 200g (or a large handful) baby potatoes
- Or leftover shredded roasted chicken and roasted potatoes
For the lemon aioli
- 1 lemon
- 4 cloves garlic
- 80g (heaping ¼ cup) mayonnaise
- 1 tsp honey
- Or store-bought aioli
- 1 lemon, sliced
For the leaf salad
- ½ red onion
- 10g (handful) parsley
- 6g (handful) mint
- 6g (handful) rocket
- 3g (small handful) dill
- 4 radishes
For the salad dressing
- 1 tsp honey
- 2 tbsp apple cider vinegar
- 1 tsp olive oil
INSTRUCTIONS
- Begin by boiling the potatoes in salted water for about 10-15 minutes until they’re soft and easily pierced with a knife.
- While the potatoes cook, slice the lemon thinly and arrange the slices on a baking tray.
- Drizzle olive oil over the chicken, season with salt and pepper, and place it on top of the lemon slices.
- Once the potatoes are done, cut them in half and add them to the tray with the chicken. Toss the potatoes with olive oil and add the garlic cloves.
Cooking
- In the oven: Roast at 190°C for 20 minutes, or until the chicken skin is golden and crispy, and the potatoes are tender.
- In the air fryer: Aim for a temperature of 72°C for the chicken for optimal tenderness, with a final resting temperature of 75-80°C.
Tip: If you’re using leftover roasted chicken and potatoes, simply slice half a lemon into thin rounds and sauté them in a little olive oil until caramelized. Set aside for the aioli.
- Once the lemon is cooked, place the potatoes in the oven to crisp up and warm, and add the chicken for a few more minutes to reheat.
- While everything cooks, slice the radishes and red onion. Add the sliced onion to a separate bowl, mix in the dressing ingredients, and pour it over the onion. Let it sit, tossing occasionally to soften the onions.
- Once the chicken is cooked, remove the skin (pro tip: you can return the skin to the oven or air fryer at 160°C for 5-10 minutes to make it crispy, then crumble it over your sandwich for added crunch).
- Shred the warm chicken using two forks, and discard or save the bones for stock.
- Peel the roasted garlic from its papery skins.
- To make the roasted lemon aioli, blend the mayonnaise, 3-4 slices of roasted lemon, peeled roasted garlic, and 1 tsp honey in a jug until smooth. Season with salt and pepper.
- Slice the focaccia in half and lightly toast it on the stovetop until slightly charred (optional).
- Toss the salad leaves, herbs, softened onions, and radishes together, ensuring the leaves are well coated with the dressing.
Assembling the sandwich
- Spread a generous layer of lemon aioli on the bottom slice of focaccia. If you like a bit of heat, add some Calabrian chili paste (optional).
- Pile on half of the shredded chicken, a few roasted potatoes, the salad mixture, and crumbled crispy chicken skin. Top with the second slice of focaccia.
- Repeat the process with the remaining ingredients to make your second sandwich.
- Wrap the sandwiches in brown paper, cut them in half, and serve immediately.
Notes: Leftover roast chicken and potatoes work perfectly for this recipe, saving you time. If you’re using leftover ingredients, just sauté 4 slices of lemon in a little oil to make the lemon aioli.
