- Makes: 64 servings
to 4 hrs
purchased rosemary-and-onion focaccia bread rounds or desired flavor focaccia bread
mayonnaise or salad dressing
thinly sliced cooked ham
thinly sliced cooked chicken or turkey
Thinly sliced tomato or red onion
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.