Grilled Chicken Ciabatta Sandwiches With Roasted Pepper Duo

Total Time: 2 hrs 5 mins Preparation Time: 45 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 4 yellow bell peppers
• 2 red bell peppers
• 1 teaspoon cayenne pepper, divided
• 2 teaspoons dijon mustard
• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves
• 1 -2 tablespoon roasted garlic, smashed
• 1 tablespoon fresh rosemary
• 2 -3 sprigs fresh rosemary, to garnish
• 1 tablespoon chopped fresh parsley
• 4 fresh ciabatta rolls, split & toasted or 4 some other crusty bread rolls

Recipe

• 1 prepare yellow pepper puree:.
• 2 roast each yellow pepper over the open flame of a burner, rotating frequently until the skin is nicely charred and the flesh begins to soften.
• 3 place the peppers in a plastic bag and seal, allowing to steam 10-15 minutes.
• 4 the skin should come off easily by rubbing it with your fingers, you could also use a dry paper towel and the charred skin will rub away.
• 5 remove as much of the skin and charred bits possible, and cut the flesh away from the seed pod and stem.
• 6 pureé the yellow peppers in food processor or blender with 1/2 teaspoon cayenne pepper, and roasted garlic; then strain through a sieve into a bowl.
• 7 prepare roasted red pepper strips:.
• 8 using the same technique as for the yellow peppers, roast the red peppers over an open flame, steam them in a plastic bag, and remove the skins.
• 9 cut away the roasted flesh in large strips and set aside.
• 10 prepare the grilled chicken salad:.
• 11 in a small bowl whisk together the mustard, remaining 1/2 teaspoon cayenne pepper, and 2 teaspoons olive oil.
• 12 season the chicken breasts with salt and pepper.
• 13 brush with mustard mixture and grill for 4 to 5 minutes on each side, or until cooked through with nice grill marks.
• 14 cool, & dice chicken into 1" chunks and toss with the chopped rosemary, parsley, salt and pepper, to taste, and enough of the yellow pureé to coat.
• 15 assembly:.
• 16 split ciabatta rolls and toast lightly.
• 17 place one or two strips of roasted red pepper on each side, then fill with the chicken mxiture.
• 18 add lettuce, tomato and sliced red onion, if desired.
• 19 also, use any additional yellow pureé on the sandwiches.
• 20 serve immediately, or wrap in plastic wrap for a picnic lunch.
• 21 then serve with a nice wine and a salad of mixed greens.