300g Woolworths Cherry Tomatoes
1 bulb Garlic
Woolworths Mediterranean Extra Virgin Olive Oil, to coat
Salt and freshly ground black pepper, to taste
700 g Woolworths Crumbed Chicken Schnitzel
Woolworths Heat & Eat Foccacia
125 g Woolworths Basil Pesto
150 g Woolworths Fresh Ayrshire Fior Di Latte Mozzarella Cheese, sliced

1. Preheat the oven to 180°C. Using foil, create a pouch that will be able to completely seal. Add the whole bulb of garlic, cherry tomatoes and some olive oil to the pouch, along with salt and pepper to season. Ensure all sides of the pouch are sealed, then place in the oven to roast for 20 minutes, or until the garlic is soft. Remove from the oven and set aside. (The garlic will get covered in some of the tomato juice, but that’s ok.) 
2. Add the tomato and garlic to a mixing bowl. Once cool enough, squeeze the garlic into the bowl and mash with the tomatoes using the back of a fork. Season with extra salt and freshly ground black pepper, to taste. 
3. Place the schnitzel on a baking tray and cook in the oven for 15 minutes. Remove from the oven and turn over, topping the schnitzel with the slices of mozzarella, and returning it to the oven to continue cooking for another 5 minutes, or until the cheese has perfectly melted. 
4. While the schnitzels are cooking, separate the top and bottom of the focaccia and drizzle over olive oil before placing in the oven for a few minutes to toast. 
5. Spread the roasted tomatoes over the base of the focaccia and drizzle with the balsamic crema, followed by the cheesy schnitzel and the rocket. Spread the pesto over the remaining piece of focaccia before topping the sandwich. Cut into portions and serve.

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