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Layers of mozzarella, roasted pepper, marinated chicken, stuffed into a bread loaf & smashed so everything fits

Serves 6-8


For the Marinade:

1lb chicken breast or strips

3tbsp olive oil

1tbsp lemon juice

1/2tsp red pepper flakes

1tsp herb de provence

3tbsp minced yellow onion

2 clove garlic, minced

1/2tsp salt

1/4tsp pepper


1 loaf focaccia or another round loaf of bread (I used homemade rosemary focaccia!)

1/2c mayo

Zest & juice of 1 lemon

2tbsp parsley, minced

1/4tsp red pepper flakes

2 red bell peppers

8oz buffalo mozzarella

2c arugula


Mix together the marinade ingredients in a small bowl and add in the chicken, tossing to coat. Cover and refrigerate overnight. Pan-sear or grill chicken until cooked all the way through. Cool completely then slice.


Preheat a broiler on high. Cut the sides of the bell peppers away from the core, making 4 pieces out of each. Lay out on a sheet pan, skin-side up, and broil until blackened. Flip and broil 3min more. Remove from the oven and cover the entire pan with a sheet of foil. Let cool. Uncover and peel the blackened skin from the pepper pieces (discard skin). Cut into large strips.


In a small bowl, combine mayo thru red pepper flakes with a little salt n pep. Cut the bread loaf in half horizontally and flip cut-side up. Cut or tear out the soft middle from inside the bread halves (use for something else, like torn croutons!).


Slice the buffalo mozzarella ½” thickness and layer into the top bread lid. Next add the layer of red bell pepper and season with salt. Add on the chicken then arugula. Schmear the mayo on the bottom lid and place atop the arugula. Flip right-side up and cover well with plastic wrap. Transfer to the fridge and place several heavy books evenly on top of the sandwich. Let rest at least 1hr. Cut into wedges to serve.


Don’t do it.