Stuffed Focaccia With Roasted Pepper Vinaigrette

1. 1

   Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.

2. 2

   Bake at 400u00b0 for 6 to 8 minutes or until lightly browned.

3. 3

   Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes; cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Pepper Vinaigrette.

4. 4

   Note: We used focaccia topped with peppers, onions, mushrooms, and cheese from a local bakery.

* Per serving · 4 servings · Values may vary.

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