Grilled Chicken Breast Sandwiches With Roaste
Yield: 6 Servings
1
6 chicken breast halves
:
without skin -- boned &
:
skinned
5 TB olive oil
1 TB black pepper -- cracked
2 TB fresh thyme
2
red bell peppers
1/2 c
mayonnaise
1/4 c
Dijon
mustard
1 ts Worcestershire sauce
1 ts red wine vinegar
1 ds salt
3 oz arugula leaves
3
red ripe tomatoes -- for
:
slicing
12 sl multi-grain bread
STEP ONE: For the Chicken-- Rub the chicken breasts with 3
tablespoons of the olive oil, the black pepper, and thyme leaves.
Cover and refrigerate a minimum of 6 hours, preferably overnight.
Remove from refrigerator
1
hour before cooking.
STEP TWO: For the Peppers-- Preheat oven to 500 degrees and place 2
red bell peppers on the rack and roast. Turn the peppers occasionally
until the skins are completely charred (20 to 30 minutes). Place the
peppers in a paper bag and seal the top. This allows them to steam
and aids in peeling. Remove the peppers from the bag and remove the
skins with your fingers. Sometimes a little cold running water helps.
Remove the cores and seeds and slice into 1/4-inch strips. Toss the
peppers with 2 tablespoons olive oil and store in a glass container
until ready to use.
If a charcoal fire is available, you can roast the peppers directly
on the coals. This can be very tricky, so you need to watch them
constantly. As the peppers begin to char, turn them so they char
evenly. Once you have an even char, proceed as in oven roasting. The
charcoal roasting imparts a smoky flavor that enhances the sandwich.
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