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Smokey Chicken Stack in Tomato and Basil Focaccia


4 Tomato & basil focaccia roll
2 Large, smoked chicken breasts, skinned and sliced
16 Baby plum tomatoes, chopped
Baby gem lettuce leaves, washed, dried
8 Rashers rindless, streaky bacon

For the wild garlic and broad bean salsa:
4 tbsp Shredded or chopped wild garlic
200g Baby broad beans, cooked, peeled
75ml Extra virgin olive oil
Squeeze lemon juice

For the saffron mayonnaise:
Pinch Saffron
8 tbsp Home-made or good quality rapeseed oil mayonnaise


Gently warm the focaccia and split each into 3. Cook bacon until golden and crisp. Keep warm. Gently mix all the ingredients for the salsa together and season to taste.

Steep the saffron in 1tbsp boiling water and set to one side for a few minutes. Gently stir into the mayonnaise and season to taste.

Layer up the focaccia with lettuce, tomatoes, some of the broad bean salsa and chicken. Repeat with second layer and top with the crispy bacon.

Serve with extra mayo and salsa on the side.

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