Sandwich cu focaccia, pui marinat si mozzarella

Totul a pornit de la o focaccia. Am gasit-o intr-o brutarie de langa Brasov. Ei ii spun lipie, dar mie mi-a adus imediat aminte de focaccia italiana, calda, pufoasa si cu o crusta care trosneste usor la prima muscatura. Si, sincer, mi-a adus aminte si de painea de la brutaria pe care ma trimiteau bunicii sa o iau cand eram mica si de care ajungeam invariabil acasa pe jumatate! Asa ca din ce a mai ajuns acasa am facut cel mai bun sandwich pe care l-am mancat de mult! Puiul marinat cu iaurt grecesc, oregano, usturoi, lamaie si ulei de masline este exact genul de carne care se face singura. Marinada o transforma complet, o fragezeste si ii da o aroma profunda si echilibrata. Prajit la airfryer sau cuptor pana devine auriu si usor crocant la exterior, taiat in bucati si asezat peste mozzarella topita si pesto La Molisana — un sandwich care nu mai are nevoie de nicio justificare! Sandwich cu focaccia, pui marinat si mozzarella este exact preparatul acela pe care il faci o data si dupa care il tot repeti.

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INGREDIENTE (pentru 4 portii)

Pentru pui marinat:

600 grame pulpe de pui dezosate
1 lingurita oregano
1 lingurita usturoi pudra
sucul de la ½ lamaie
2 linguri ulei de masline
100 grame iaurt grecesc
sare

Pentru sandwich:

focaccia
200 grame mozzarella
4 linguri sos pesto La Molisana

Incepem cu marinada — sufletul acestui sandwich. Punem pulpele de pui intr-un bol incapator si adaugam sarea, oregano, usturoiul pudra, sucul de lamaie, iaurtul grecesc si uleiul de masline. Amestecam bine astfel incat fiecare bucata de carne sa fie acoperita uniform cu marinada. Acoperim bolul si lasam la frigider cateva ore, cu cat mai mult, cu atat carnea va fi mai frageda si mai aromata. Iaurtul grecesc este secretul care fragezeste carnea si ii da o textura cremoasa si suculenta!

Dupa ce pulpele au stat la marinat, le pregatim in airfryer sau la cuptor pana cand sunt frumos rumenite, aurii si usor crocante la exterior. Le scoatem si le taiem in bucati potrivite.

Taiem focaccia pe jumatate si facem cate un buzunar in fiecare parte. Umplem fiecare buzunar cu mozzarella taiata si dam la cuptor 2 minute, doar cat branza sa se topeasca si sa devina cremoasa si lipicioasa, exact cum trebuie!

Desfacem cu grija fiecare buzunar de focaccia si ungem generos cu pesto La Molisana — aroma de busuioc parfumeaza instantaneu toata compozitia. Adaugam bucatile de pui marinat si rumenit si servim imediat — fierbinte, cremos si absolut de neuitat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de sandwich cu focaccia, pui marinat si mozzarella, te invitam sa incerci si alte retete inspirate:

English version

Focaccia Sandwich with Marinated Chicken and Mozzarella

It all started with a focaccia. I found it in a bakery near Brasov. They call it flatbread, but it instantly reminded me of Italian focaccia — warm, fluffy and with a crust that crackles slightly at the first bite. And honestly, it also reminded me of the bread my grandparents used to send me to pick up from the bakery when I was little — and which I would inevitably arrive home with only half of! So from whatever made it home, I made the best sandwich I have eaten in a long time! Chicken marinated with Greek yoghurt, oregano, garlic, lemon and olive oil is exactly the kind of meat that practically makes itself. The marinade transforms it completely, tenderises it and gives it a deep and balanced flavour. Fried in the airfryer or oven until golden and slightly crispy on the outside, cut into pieces and placed over melted mozzarella and La Molisana pesto — a sandwich that needs no justification! Focaccia sandwich with marinated chicken and mozzarella is exactly the kind of dish you make once and keep repeating.

INGREDIENTS (for 4 servings)

For the marinated chicken:

600 grams boneless chicken thighs
1 teaspoon oregano
1 teaspoon garlic powder
juice of ½ lemon
2 tablespoons olive oil
100 grams Greek yoghurt
salt

For the sandwich:

focaccia
200 grams mozzarella
4 tablespoons La Molisana pesto sauce

We start with the marinade — the soul of this sandwich. Place the chicken thighs in a large bowl and add the salt, oregano, garlic powder, lemon juice, Greek yoghurt and olive oil. Mix well so that each piece of meat is evenly coated with the marinade. Cover the bowl and leave in the fridge for several hours — the longer, the more tender and aromatic the meat will be. Greek yoghurt is the secret that tenderises the meat and gives it a creamy and juicy texture!

Once the thighs have marinated, cook them in the airfryer or oven until beautifully golden and slightly crispy on the outside. Remove and cut into suitable pieces.

Cut the focaccia in half and make a pocket in each half. Fill each pocket with sliced mozzarella and put in the oven for 2 minutes — just enough for the cheese to melt and become creamy and gooey, exactly as it should be!

Carefully open each focaccia pocket and spread generously with La Molisana pesto — the aroma of basil instantly perfumes the entire composition. Add the marinated and golden chicken pieces and serve immediately — hot, creamy and absolutely unforgettable!

If you enjoyed this focaccia sandwich with marinated chicken and mozzarella recipe, we invite you to try other recipes for inspiration: Smashed Mici, Chicken Burger or Cheesy Steak Focaccia.

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