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Chicken Salad Focaccia Sandwiches

Chicken Salad Focaccia Sandwiches
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Super-fresh focaccia bread--homebaked from refrigerated pizza crust--holds a tarragon chicken salad mixture.

Prep Time:
30 Min
Total Time:
Makes:
4 sandwiches
Pillsbury Bake-Off
Westy Gabany
Olney, MD
Bake-Off® Contest 38, 1998
$2,000 Winner
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INGREDIENTS
Focaccia
1(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
2to 3 tablespoons olive oil
2garlic cloves, minced
1/2to 1 1/2 teaspoons coarse salt
1 1/2teaspoons dried rosemary leaves
Salad
1(10-oz.) can chunk chicken in water, drained, or 1 1/3 cups chopped cooked chicken
1/2cup chopped celery
1/2cup mayonnaise
2green onions, chopped
1teaspoon dried tarragon leaves
1/2teaspoon prepared mustard
Dash garlic powder
Dash onion powder
DIRECTIONS
1.Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray. Unroll dough onto sprayed cookie sheet to form 12x10-inch rectangle. Starting with short end, fold dough in half; press lightly.
2.In small bowl, combine oil and minced garlic; mix well. Spread over dough. Sprinkle with salt and rosemary. Bake at 350°F. for 20 to 25 minutes or until edges are golden brown.
3.Meanwhile, in medium bowl, combine all salad ingredients; mix well. Refrigerate 15 minutes.
4.To serve, cut warm focaccia into 4 pieces. Split each piece to form 2 layers. Spoon and spread salad on bottom halves of focaccia pieces; cover with top halves to form sandwiches.

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