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- Makes: 64 servings
- Prep
1 hr
- Chill
to 4 hrs
Ingredients
-
4
purchased rosemary-and-onion focaccia bread rounds or desired flavor focaccia bread
-
1
9 -
ounce jar
mango chutney
-
1
cup
mayonnaise or salad dressing
-
3
tablespoons
purchased pesto
-
3/4
pound
thinly sliced cooked ham
-
3/4
pound
thinly sliced cooked chicken or turkey
-
Thinly sliced tomato or red onion
Directions
-
Cut each focaccia round in half horizontally. Using kitchen scissors, snip any large pieces of chutney. Spread the bottom halves of 2 of the rounds with chutney; set aside. In a small bowl stir together the mayonnaise and pesto; spread over the bottom halves of the remaining focaccia rounds.
-
Arrange the ham on the chutney-spread focaccia. Arrange chicken on the pesto-spread focaccia. Top each with sliced tomato or red onion and cover with focaccia tops. Cut each round into sixteen 2-inch-wide wedges, secure each sandwich with a decorative pick, and arrange on serving platters. Cover and chill up to 4 hours before serving. Makes 64 appetizers.
