Maybe I should have gone with basic focaccia since too much fancy can be offputting to my guys–and the grated zucchini that was something of a highly textured lettuce was different enough as it was–but there were no complaints about the rosemary-sea salt focaccia. Of course, the smoked chicken, ham, provolone, and basil paste pulled it all together, making for a very tasty sandwich.

Smoked Chicken Ham Zucchini Focaccia Sandwich2

1 focaccia loaf (I used Rosemary-Sea Salt abou 5″x8″), sliced in half

3 tbsp basil paste

1 small zucchini, grated

1-1/2 cups cherub tomatoes

6 slices provolone (smoked or unsmoked depending on how smoky you like your sandwich)

2 cups shredded smoked chicken (or non-smoked)

4 slices cooked ham (on the thick side)

1) Move oven rack to lower third of oven; preheat broiler

2) Spread basil paste over bottom half of focaccia loaf, scatter grated zucchini over basil paste, followed by tomatoes and layered provolone cheese slices

3) Layer top half with ham and chicken

4) Place sandwich halves side by side on baking sheet and put under broiler 4-5 minutes until meat heats through and cheese melts (keep an eye on it); remove from oven, place top half of sandwich on bottom, cut into four generous pieces, and serve

Servings: 4



  1. That looks perfect! I even zoomed in on the picture to maximum.

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