Grilled Chicken & Roasted Red Pepper Sandwiches
Lindsey
ingredients
- 1 lb thinly sliced chicken breasts
- 1 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 2 tsp olive oil
- 1/4 tsp dried marjoram
- 1/4 tsp dried thyme
- 5 garlic cloves, minced & divided
- Cooking spray
- 1 cup vertically sliced onions
- 1 tsp sugar
- 3/4 tsp fennel seeds, crushed
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 1 (7 oz) bottle roasted red bell peppers, drained & sliced
- 1 Tbsp red wine vinegar
- 1/8 tsp black pepper
- 1 loaf rosemary focaccia, cut into 3 or 4 sandwiches
- 4 tsp mayonnaise
- Mozzarella cheese slices
directions
- 1
Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, & chicken in a plastic bag; seal. Marinate in fridge for 1-2 hours, turning occasionally.
- 2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, & salt, and saute 1 minute. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar & black pepper.
- 3
Prepare grill or George Foreman grill.
- 4
Remove chicken from bag; discard marinade. Place chicken on grill, & grill until done. Cool slightly; cut chicken into slices.
- 5
Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken & pepper mixture over cheese. Top with top half of bread.
- 6
Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts. May also use skillet- place sandwich on medium heated skillet, top with another skillet to press sandwich down. Heat for 3 minutes each side or until cheese melts.
notes
We LOVE these sandwiches!
Source: Lindsey
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