Grilled Chicken Breast Sandwiches with Roasted Peppers

Name: Grilled Chicken Breast Sandwiches with Roasted Peppers
Prep time: 6 h
Cook time: 1 h 30 min
Total time: 7 h 30 min
Yield: 6 serving(s)
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

Submitted by TishT

"No need to roast a chicken right now when you can barbecue it. Marinades make it easy to vary the flavor and style of what you're cooking. To keep it easy, try this great, healthy recipe for dinner this summer:"

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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

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