Grilled Chicken Breast Sandwiches with Roasted Peppers
- Ready In:
- 7hrs 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
directions
- 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.
- 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.
- For the Sauce: Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container.
- 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 or until ready to use.
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RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again