Ground Chicken and Focaccia Sandwiches

1.Preheat the oven to 375°F (190°C).

2.Slice the focaccia bread horizontally into two equal halves. Place both halves on a baking sheet, cut side up.

3.In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4.Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.

5.Add the ground chicken to the skillet, breaking it up with a spatula. Cook until no longer pink, about 6-8 minutes.

6.Stir in the dried Italian herbs, smoked paprika, salt, and pepper. Cook for an additional 2 minutes to allow flavors to meld.

7.Remove the skillet from heat and stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning if necessary.

8.Brush the cut sides of the focaccia halves with the remaining 1 tablespoon olive oil.

9.Toast the focaccia halves in the preheated oven for 8-10 minutes until golden and slightly crisp.

10.Meanwhile, in a small bowl, mix the mayonnaise with lemon juice to create a zesty spread.

11.Remove the toasted focaccia from the oven. Spread the lemon mayonnaise evenly on the cut sides.

12.Evenly distribute the cooked ground chicken mixture over the bottom half of the focaccia.

13.Top the chicken with fresh arugula leaves and tomato slices.

14.Place the top half of the focaccia over the fillings to form an open-faced sandwich or serve separately as open-faced slices.

15.Cut into portions and garnish with extra chopped parsley if desired. Serve immediately.