Bresc BV

Mediterranean focaccia grilled sandwich


  • 400 g focaccia loaf
  • 200 g chicken fillet
  • 8 slices lightly matured Dutch cheese
  • 60 g rocket
  • 50 g Bresc ratatouille 
  • 40 g alioli pimiento
  • 30 g Bresc pesto alla Genovese
  • 20 g crème fraîche

Preparation method

Spread the pesto on the chicken fillet and place it in the oven at 130 °C for 20 minutes. Grind the ratatouille in a Magimix until it is smooth enough to spread. Cut the focaccia open and spread ratatouille on it. Mix the alioli with the crème fraîche to make a sauce. Slice the cooked chicken fillet thinly and arrange it on the focaccia loaf with the rocket and lightly matured Dutch cheese. Fold the focaccia in two and place it under a contact grill until the cheese has melted and the bread is golden brown. Serve the alioli pimiento sauce with the grilled sandwich. 

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