GrillJunkie: Chicken Breast Sandwiches with Roasted Peppers - Recipe

Chicken Breast Sandwiches with Roasted Peppers

A great summer treat for the GrillJunkie in all of us! These chicken breast sandwiches are topped off with grilled roasted bell peppers and a flavorful herb dressing.

INGREDIENTS:

• 3 skinless, boneless chicken breasts
• 2 red bell peppers
• 3 tomatoes, sliced
• 3 ounces arugula leaves
• 1/2 cup mayonnaise
• 1/4 cup Dijon-style mustard
• 5 tablespoons olive oil
• 2 tablespoons fresh thyme
• 1 tablespoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon red wine vinegar
• 1 teaspoon salt
• 6 sandwich buns

PREPARATION:

Pound chicken breasts to an even 1 inch thickness. Cut each breast into 2 equal sized pieces. Coat chicken breasts in a mixture of 3 tablespoons of the olive oil, black pepper and thyme leaves. Cover and refrigerate for 2-3 hours.

While the chicken soaks in the flavors of the marinade, cut the bell peppers into quarters and lightly coat with remaining olive oil. Place on preheated grill and cook until the surface begins to char. Turn to heat evenly. Remove peppers from grill and cut into thin slices. Combine mayonnaise, mustard, Worcestershire Sauce sauce, red wine vinegar and salt in a bowl. Be sure to use a non-reactive container that does not react with vinegar or the ingredients of the Worcestershire Sauce.

Grill chicken breast over a medium heat for about 5 to 6 minutes per side. Check for doneness before removing from grill. Juices should run clear. Remove from grill and assemble sandwiches while the chicken is still hot. Be sure to add the roasted peppers and the sauce to the sandwiches.