The ingredient that posed a vegan challenge was the rosemary focaccia bread, since many commercially sold brands contain butter or milk. I struck gold while wandering the freezer aisle at Whole Foods - gluten-free and vegan rosemary focaccia from Aunt Gussie's brand, sold in individual, 2-ounce serving portions. If your local bakery happens to make their focaccia without milk, that's another option; just buy an 8 ounce loaf for this recipe and slice the loaf into quarters after assembling the sandwich according to directions below. Another option is to order the herb focaccia online from Bread Alone.
- 3 tablespoons plain non-dairy yogurt
- 1 tablespoon Rosemary-Garlic Rub
- 2 Mediterranean Grilled Chicken breasts
- 1 teaspoon fresh-squeezed lemon juice
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cups trimmed arugula
- 8 ounces rosemary focaccia
- 1/2 cup thinly sliced red onion
- 1/4 cup pitted and chopped kalamata olives
2. Cut the chicken into thin slices; set aside. In a small bowl, combine the lemon juice, olive oil, salt, and black pepper. Drizzle over the arugula and toss to coat.
3. Cut the focaccia in half horizontally, and toast the bread. (Note: my favorite simple toasting method is under the broiler for about 2 minutes on each side). Spread the yogurt mixture over the cut sides of the bread. Arrange the arugula mixture, chicken, red onion, and olives on the bottom half of the loaf, and cover with the top half of the loaf.
I recommend serving the sandwich with your favorite potato chips and some plump grapes to round out the meal.
4 servings (1 sandwich), Calories 328