STEP THREE: For the Sauce-- Mix mayonnaise,
Dijon
mustard,
Worcestershire sauce, red wine vinegar, and dash of salt together
well and refrigerate in a glass container until ready to use.
STEP FOUR: Assembling the Sandwiches-- The chicken, peppers, and
mustard sauce can be prepared to this point a day in advance. When
you are ready to serve the sandwiches, prepare a charcoal fire or
preheat the broiler for the chicken and bread. Grill or broil the
breasts 6 to 10 minutes per side, depending on the heat of your fire.
As they are cooking, brush a little butter or olive oil
on one side
of 12 slices of the bread. When the breasts are cooked, transfer to a
platter and allow to cool slightly, at which time you will need to
either grill or broil the bread until slightly toasted. Spread a
liberal amount of the mustard sauce on the oiled or buttered side of
the bread slices so that the dry sides will be on the outside of the
sandwich.
Slice the breasts on a diagonal and place each sliced breast on a
slice of toasted bread. Top with some of the roasted pepper strips, 2
slices of tomato, some of the arugula, and the top piece of bread.
Cut and serve as you would with any sandwich. Serve immediately.
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