Georgia Peach Chicken Sandwich Recipe

Cook and purée

Combine chopped peaches, ketchup, apple cider vinegar, brown sugar, Dijon, smoked paprika, black pepper, salt, and optional hot sauce in a medium saucepan over medium heat.

Bring mixture to a gentle simmer, reduce heat to medium-low, and simmer, stirring occasionally, until peaches are very soft and sauce has slightly thickened, about 12–15 minutes.

Carefully transfer mixture to a blender or use an immersion blender and purée until smooth. Taste and adjust seasoning (more vinegar for brightness, more sugar for sweetness, or a pinch of salt).

Return puréed sauce to the saucepan and simmer on low 3–5 minutes to meld flavors and thicken to a spreadable BBQ consistency. Remove from heat and set aside. Reserve about 1/2 cup for spreading on sandwiches and keep the rest for glazing or other use. Keep warm or cool to room temperature if preparing ahead.

If breasts are thick, butterfly or pound them to an even thickness (about 1/2 inch) for even cooking. Pat chicken dry with paper towels.

In a small bowl, whisk together olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Brush or rub the mixture evenly over both sides of each chicken breast.

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly.

Grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and an attractive char forms. Total time will depend on thickness.

During the last 2 minutes of grilling, brush each breast on both sides with about 1–2 tablespoons of the prepared peach BBQ sauce to glaze and caramelize slightly. Remove chicken from grill and let rest 5 minutes, then slice if desired.

While chicken rests, butter one side of each focaccia slice. Heat a skillet over medium heat and toast the bread, buttered side down, until golden and crisp, 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes—watch carefully to avoid burning.

Place a slice of cheddar cheese on the non-toasted side of the bottom focaccia slice so it can soften slightly from the warm chicken.

Place a grilled chicken breast (whole or sliced) on top of the cheddar. Spoon about 1–2 tablespoons of the peach BBQ sauce over each chicken breast (use reserved 1/2 cup).

Top chicken with a generous handful (about 1/2 cup) of fresh arugula per sandwich.

Close sandwiches with the toasted focaccia tops. Press gently so the cheese melts slightly from residual heat. If you prefer the cheese more melted, place assembled sandwiches back on the warm skillet, cover, and heat 30–60 seconds.

Cut each sandwich in half and serve immediately with extra peach BBQ sauce on the side.