Grilled Chicken Ciabatta Sandwiches With Roasted Pepper Duo

This sandwich is fantastic however a little time consuming! Adapted from recipe found on the Gilded Fork which can be found at: www.gildedfork.com under Aug. 06 search for grilled chicken salad roasted peppers.

• Ready In: 2 hrs 5 mins
• Serves: 4

Ingredients

• 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

Directions

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.