Grilled Chicken Breast Sandwiches With Roasted Peppers

Total Time: 7 hrs 30 mins Preparation Time: 6 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 skinless chicken breast halves, boned
• 5 tablespoons olive oil
• 1 tablespoon cracked black pepper
• 2 tablespoons fresh thyme or 1 teaspoon dried thyme
• 2 red bell peppers
• 1/2 cup mayonnaise
• 1/4 cup dijon mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon red wine vinegar
• 1 dash salt
• 3 ounces arugula leaves or 3 ounces spinach (if arugula is unavailable)
• 3 red ripe tomatoes, for slicing
• 12 slices multi-grain bread

Recipe

• 1 for the chicken: rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves.
• 2 cover and refrigerate a minimum of 6 hours, preferably overnight.
• 3 remove from refrigerator 1 hour before cooking.
• 4 for the peppers: preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast.
• 5 turn the peppers occasionally until the skins are completely charred (20 to 30 minutes).
• 6 place the peppers in a paper bag and seal the top.
• 7 this allows them to steam and aids in peeling.
• 8 remove the peppers from the bag and remove the skins with your fingers.
• 9 sometimes a little cold running water helps.
• 10 remove the cores and seeds and slice into 1/4-inch strips.
• 11 toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use.
• 12 for the sauce: mix mayonnaise, dijon mustard, worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container.
• 13 assembling the sandwiches: the chicken, peppers, and mustard sauce can be prepared to this point a day in advance.
• 14 when you are ready to serve the sandwiches, prepare a charcoal fire or preheat the broiler for the chicken and bread.
• 15 grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire.
• 16 as they are cooking, brush a little butter or olive oil on one side of 12 slices of the bread.
• 17 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.
• 18 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.
• 19 slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread.
• 20 top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread.
• 21 cut and serve as you would with any sandwich.
• 22 serve immediately or until ready to use.