Chicken Salad Focaccia Sandwiches

By: Ann Stevens

Focaccia Bread Ingredients:
1 (10 oz.) can Pillsbury refrigerated ready pizza crust
2 garlic cloves, minced
2 - 3 T. olive oil
½ - 1½ t. coarse salt
1 ½ t. dried rosemary leaves

Salad Ingredients:
1 (10 oz.) can chunk white chicken in water, drained
½ c. celery, chopped
2 green onions, chopped
½ t. prepared mustard
dash onion powder
½ c. light mayonnaise
1 t. dried tarragon leaves
dash garlic powder

Directions:
Unroll the dough onto an ungreased cookie sheet to form a 10" x 12" rectangle. Starting with the  short end, fold the dough in half and press it lightly. In a small bowl, combine the  minced garlic and olive oil; mix it well. Spread it over the dough then sprinkle the some salt and rosemary over the top.
Bake at 350° for 20 - 25 minutes, or until the edges are golden brown.
Meanwhile, in a medium sized bowl, combine all of the salad ingredients and mix it well. Refrigerate the mixture for 15 minutes.
To serve, cut the warm focaccia bread into 4 pieces. Slice each piece in half, to form 2 layers. Spoon and spread the salad mixture between the 2 layers of bread.

Servings:
Makes 4 sandwiches.