Southwest Chicken Salad Focaccia

2 cups cooked, shredded rotisserie chicken
1/4 cup minced red onion
3/4 cup jalapeno ranch dressing
Salt and pepper to taste
4 focaccia rolls, split
2 tablespoons butter, melted
8 thin slices pepper jack cheese
4 thin slices tomato
8 very thin slices yellow bell pepper
4 lettuce leaves

In small mixing bowl combine chicken, red onion, dressing, salt and pepper; set aside.

Toast or grill focaccia halves, brush with melted butter. Place a slice of cheese on each bottom half of focaccia.

Spoon one-fourth chicken mixture over bottom half. Layer a tomato slice, two bell pepper slices and a lettuce leaf. Place top of focaccia over and serve.

4 servings